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Crispy Eggplant Fingers

southern.chef's picture
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried

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