Eggplant (Aubergine) Sticks |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This recipe makes a great appetizer, a fun way to eat your eggplant! 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:
1. Peel and cut eggplant into 3 X 1/2 inch sticks.
2. Soak in ice water a half hour.
3. Mix breadcrumbs, salt and pepper.
4. Dip eggplant into combined egg and milk, then inches.
5. crumbs; chill 30 minutes.
6. 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.
7. Drain on paper towels.
8. Serve with your favorite dip (ranch, ketchup, marinara, sweet and sour, mayonnaise mixed with soy sauce, etc.).
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