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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "EGGPLANT-BRDED" "V" "8/22/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "FRIED BREADED EGGPLANT" "\fIaubergine \*(a` la anglaise\fP, eggplant floured, dipped in beaten egg, breaded and then deep fried in hot oil"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
An exquisite side dish or appetizer.
Allow several slices per person.
.PP
The \fI\*(a` la Anglaise\fP procedure below is used identically for veal or
chicken prepared \fI\*(a` la viennoise\fP
or for various other breaded dishes.
.PP
From DIAT, page 364.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "One eggplant serves 3-4"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "saut\*(e'"
or
.I sauce pan,
for deep frying
.IG "3" "plates
or
.I pans
to hold the breading materials"
.sp
.IG "1" "eggplant"
.sp
.IG "1 cup" "flour,"
optionally seasoned with 2 tsp 
.I salt,
1/2 tsp 
.I pepper,
1/2 tsp ground 
.I thyme,
1/2 tsp ground 
.I bay leaf
.IG "2" "eggs,"
lightly beaten and mixed with 4 Tbsp 
.I milk,
2 tsp
.I oil,
1/2 tsp 
.I salt
.IG "1 cup" "fine unseasoned bread crumbs"
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Peel the eggplant.
Cut into 1/3 to 1/2-inch slices.
Optionally, salt the slices and let stand under a weight for 1/2 to 1 hour,
to remove water and some bitter flavors and to prevent darkening.
Rinse the slices and pat dry.
.SK 2
Coat \fI\*(a` la Anglaise\fP.
Dip a slice in the seasoned flour to coat both sides evenly;
shake off excess flour.
Then coat the slice completely in the mixture of egg, milk, oil and salt, 
and let the excess liquid drain off.
Finally, dip in the bread crumbs:
cover with crumbs and press lightly.
Make sure the slice is completely covered, 
then shake off excess crumbs.
Optionally, refrigerate the breaded slices, which helps to fix the
coating.
.SK 3a
Fry in deep fat or oil at 390 F for 2 or 3 minutes, until the slices are
golden brown.
Remove them from the oil, drain on paper towels on a plate, and keep hot in
a 175 F oven.
.SK 3b
Set a pan over medium-high heat (@7.5) with about 1/4 inch of cooking oil or 
clarified butter.
Fry the slices, one or a small number at a time, on both sides until browned.
Remove from the pan, drain on paper towels on a plate, and keep hot in
a 175 F oven.
.SK 4
If the eggplant is not cooked by the time the slices are brown, finish in a
350 F oven.
.SK 5
Salt the slices and serve very hot.
No garnish is necessary.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
The breading procedure can be messy, with the fingers having increasingly
many layers of flour, egg, and crumbs.
To minimize this, use one hand for handling the slices in the flour and for
patting the crumbs on the egged slice, and the other for handling the slice
in the egg mixture.
Also, use flat tongs if possible.
.PP
The eggplant slices can be served with a sauce, e.g., tomato.
.PP
The traditional \fI\*(a` la viennoise\fP presentation
for breaded saut\*(e'ed meat or poultry
is to sauce with \fInoisette\fP butter and
to top each escalope with 
a slice of peeled lemon, a stoned olive and an anchovy filet,
and to set round the escalope
chopped white and chopped yolk of hard-boiled eggs, capers,
and chopped parsley (see LAROU, pages 457 and 992).
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
potentially messy in the breading
and dangerous in over-cooking.
.I Time:
20 minutes preparation, 10-20 minutes cooking.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
