Fried Eggplant
CATEGORIES
INGREDIENTS
  • 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
  • 2 eggs
  • 3 Tbsp milk
  • Vegetable oil
DIRECTIONS
  1. 1 Start 1 hour ahead as the eggplant strips need to “set.”
  2. 2 Combine all dry ingredients and blend.
  3. 3 Beat eggs and milk together.
  4. 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. 5 Heat 1 inch of oil until quite hot; fry eggplant strips until golden brown, drain well.