The breaded and fried eggplant sticks are made with eggplant slices. Breaded with egg and flour, the eggplants are simply fried to a beautiful golden brown and can be served as such or with a sauce or a dip of choice alongside meals.
1 , peeled
1 , beaten
1⁄2 Cup (8 tbs)
1⁄4 Cup (4 tbs)
2 Cup (32 tbs) (For Frying)
Cut eggplant into sticks about 3/4 inch thick and 3 to 4 inches long.
Dip in beaten egg.
Mix flour, cornstarch, salt, and pepper; roll eggplant in mixture to coat.
Heat about 1 inch of oil in skillet; fry eggplant until golden, turning often.
Remove; drain on absorbent paper.