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Ingredients
| eggplants: 3 lbs |
| italian seasoned bread crumbs: 1 cup |
| salt: 1 tsp |
| black pepper: 1 tsp |
| eggs: 3 (large//beaten) |
| 2% milk: 1/4 cup |
| canola oil - for deep fat frying (for frying) |
Eggplant (Aubergine) Sticks
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
15 min -
Servings
10 serving(s)
Tags
- Peel and cut eggplant into 3 X 1/2 inch sticks.
- Soak in ice water a half hour.
- Mix breadcrumbs, salt and pepper.
- Dip eggplant into combined egg and milk, then inches.
- crumbs; chill 30 minutes.
- Heat oil to 350°F at a depth of 1 inch in large fry pan and cook sticks 10-12 at a time until golden brown, turning once, about 2 minutes.
- Drain on paper towels.
- Serve with your favorite dip (ranch, ketchup, marinara, sweet and sour, mayonnaise mixed with soy sauce, etc.).