1 large eggplant, peeled, cut into finger‐size strips
1 cup fine breadcrumbs
⅔ tsp celery salt
½ cup parmesan cheese
⅔ tsp salt
½ tsp pepper
3 Tbsp milk
1 Start 1 hour ahead as the eggplant strips need to “set.”
2 Combine all dry ingredients and blend.
3 Beat eggs and milk together.
4 Roll eggplant strips in breadcrumbs then dip in egg mixture then in breadcrumbs again; place on paper towels and set aside for 20 minutes. 7
5 Heat 1 inch of oil until quite hot; fry eggplant strips until golden brown, drain well.