Miss Katie's Diner Fried Eggplant with Tomato Sauce Recipe
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Restaurant Recipes from Razzle Dazzle Recipes


Miss Katie's Diner Fried Eggplant with Tomato Sauce

Tomato sauce (see recipe)
2 eggplants (about 8 ounces each)
4 cups flour
Salt and pepper to taste
1 egg
2 cups milk
Vegetable oil for frying (heat to 350 degrees)
Seasoning salt to taste
Lemon slices for garnish
Freshly grated Romano cheese

Make tomato sauce.

To prepare eggplant: Cut off ends of each and discard. Peel eggplant with paring knife. Stand eggplant upright. Slice vertically in half and remove any seeds. Stand upright again and cut vertically into 1/4-inch long slices. Lay eggplant on its side and slice crosswise into 1/4-inch strips. Sliced strips should resemble thinly cut french fries.

Toss eggplant in flour that has been seasoned with salt and pepper. Shake off any excess flour. Combine egg and milk. Dip eggplant into milk mixture. Carefully remove eggplant from milk mixture and coat again with flour. Shake off excess flour.

Fry eggplant in hot vegetable oil in batches. Fry until crisp, about 3 minutes, turning once. Remove with slotted spoon and drain on paper towel. While still hot sprinkle with seasoning salt.

Eggplant can be divided into two portions and served in a basket. Each basket serves about 4 as an appetizer. Use about 3/4 cup sauce with each basket. Garnish baskets with sliced lemons and grated Romano cheese.

Tomato sauce
1 cup olive oil
1/2 medium onion, finely chopped
2 tablespoons minced garlic
2 teaspoons fresh chopped basil
2 teaspoons fresh chopped oregano
3 cans (15 ounces each) tomato paste (we use Contadina brand)
1 can (28 ounces) tomato puree (we use Contadina brand)
9 cups cold water
2 teaspoons salt
1/2 cup sugar

To make sauce: In 2-gallon heavy sauce pot, heat oil. Add onion and garlic and saute until transparent. Add basil and oregano and saute 3 to 5 minutes. Add tomato paste and tomato puree. Add water and blend ingredients. Add salt and sugar. Bring sauce to boil, then reduce heat and simmer 11/2 to 2 hours, stirring frequently. Makes about 1 gallon.

Note: This sauce freezes well.

Source: Miss Katie's Diner, 1900 W. Clybourn St. Milwaukee, Wisconsin

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