Ingredients:
1 ½ - 2 lb eggplant
¼ c. milk
¼ c. breadcrumbs
1½ tsp butter
2 tsp oil
Parsley
Procedure:
1. Peel eggplant. Cut it into ½ - 1 inch cubes.
2. Roll cubes in breadcrumbs.
3. Dry for 15 minutes.
4. Melt butter and add oil in large skillet. Heat the mixture.
5. Sauté the cubes, once dry, until tender.
6. Garnish with parsley.
Recipe Type: Authentic1 ½ - 2 lb eggplant
¼ c. milk
¼ c. breadcrumbs
1½ tsp butter
2 tsp oil
Parsley
Procedure:
1. Peel eggplant. Cut it into ½ - 1 inch cubes.
2. Roll cubes in breadcrumbs.
3. Dry for 15 minutes.
4. Melt butter and add oil in large skillet. Heat the mixture.
5. Sauté the cubes, once dry, until tender.
6. Garnish with parsley.
Recipe Author: Executive Chef Stefano Zimei
Chef's Background: Johnson & Wales University, Bachelor's Degree in Culinary Arts
Restaurant: VIA Italian Table, 89 Shrewsbury Street, Worcester, Massachusetts, USA, USA
Source: http://www.community-harvest.org/docs/Eggplant.pdf