Recipe attributed to Quick and easy family favorites by Vickie and JoAnn
Karen Pitcher
Burleson, TX
Served with marinara sauce or even salsa, this Italian-season veggies will get a big thumbs up from family and friends
3 eggplant peeled
1. cup Italian favored dry bread crumbs
1 tsp. salt
1 tsp. pepper
3 eggs
1/4 cup milk
oil for deep frying
Cue eggplant into3''x1/2' stick; place in ice water for 30 minutes. drain and set aside.
Combined bread crumbs, salt and pepper; set a side. Blend together eggs and milk in a shallow bowl, dip eggplant sticks into egg mixture and dredge in bread crumbs mixture. Arrange eggplant on an ungreased baking sheet. Cover and chill for 20 minutes.
Pour oil to a depth of one inch in a deep skillet; heat oil to 275 degrees. Add eggplant and cook 2 minutes on each side or until golden. Drain on paper towels. Serve 6
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