Eggplant (Aubergine) Sticks

1. 1

   Peel and cut eggplant into 3 X 1/2 inch sticks.

2. 2

   Soak in ice water a half hour.

3. 3

   Mix breadcrumbs, salt and pepper.

4. 4

   Dip eggplant into combined egg and milk, then inches.

5. 5

   crumbs; chill 30 minutes.

6. 6

   Heat oil to 350F 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. 7

   Drain on paper towels.

8. 8

   Serve with your favorite dip (ranch, ketchup, marinara, sweet and sour, mayonnaise mixed with soy sauce, etc.

9. 9

   ).

* Per serving · 4 servings · Values may vary.

No additional tips available.