Breaded Fried Eggplant Sticks
|Eggplant||1 , peeled|
|Egg||1 , beaten|
|Flour||1⁄2 Cup (8 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Frying oil||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.