Fried Eggplant Or Green Tomatoes

1. 1

   Slice large green tomatoes into thick slices.

2. 2

   Peel and cut eggplants into square sticks.

3. 3

   Salt and pepper eggplants; let drain in colander for 1/2 hour.

4. 4

   Dredge eggplant sticks or tomatoes in flour, then dip in egg wash.

5. 5

   Roll in bread crumbs; deep fry until golden brown.

6. 6

   Drain on paper towels.

* Per serving · 4 servings · Values may vary.

No additional tips available.