1 Frieda’s® Eggplant
½ cup jack cheese
½ cup green chile, diced
6 eggs separated whites & yolks
1 teaspoon salt
2 tablespoons flour
½ cup cooking oil
Cut off ends of eggplant, and cook in boiling salted water until tender but firm, about 10 minutes. Drain and blot with paper towels. Put a lengthwise slit in eggplant, to make a pocket. Fill each pocket with jack cheese and diced mild green chile. Press openings shut, then dredge each eggplant with flour.
Beat 6 egg whites with 1-tsp. salt until they hold soft peaks. In separate bowl, beat 6 egg yolks until thick. Fold yolks into whites and sprinkle with 2-tbsp. flour, folding gently until smooth.
Heat ½ cup of oil in large skillet over medium heat. Dip each filled eggplant in batter, coating evenly. Fry in hot oil on both sides until golden. These can be kept warm in oven until ready to serve.