Crispy Eggplant Fingers Recipe
Ingredients
| Eggplant | 1 Medium | |
| Breadcrumbs | 3⁄4 Cup (12 tbs), dry | |
| Parmesan cheese | 1⁄3 Cup (5.33 tbs), grated | |
| Salt | 1⁄2 Teaspoon | |
| Celery salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Eggs | 2 | |
| Milk | 2 Tablespoon | |
| Vegetable oil | 1 |
Directions
Peel eggplant; cut into finger size strips.
Combine next 5 ingredients; stir well.
Combine eggs and milk; stir well.
Roll eggplant strips in breadcrumb mixture; dip in egg mixture, and roll again in breadcrumb mixture.
Fry in hot oil (375°) until golden brown.
Drain on paper towels.
Combine next 5 ingredients; stir well.
Combine eggs and milk; stir well.
Roll eggplant strips in breadcrumb mixture; dip in egg mixture, and roll again in breadcrumb mixture.
Fry in hot oil (375°) until golden brown.
Drain on paper towels.
Chef
