Ingredients:
3 lbs eggplants
1 cup Italian seasoned breadcrumbs
1 teaspoon salt
1 teaspoon pepper
3 large eggs, beaten
1/4 cup milk
oil ( for frying)
Directions:
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.).
Servings: 10
Time preparation: 30 min.
Time total: 45 min.