Deep-Fried Eggplant Sticks

1 large eggplant, peeled and cut into sticks measuring about 3” x ½”
1½ cups flour
1 large egg
1 cup evaporated milk
3½ cups oil
3 cups unseasoned bread crumbs
Powdered sugar

Place flour in a shallow dish; set aside. Beat egg and milk in a small bowl,
set aside. Place bread crumbs in another shallow dish; set aside.

Pour oil into 12” heavy skillet. Heat over high heat until oil reaches 350°.
When oil reaches 250°, dredge eggplant in flour and drop into egg mixture.
Then dredge in bread crumbs, making sure the pieces are separate and well

coated. Fry, one batch at a time, 2 to 3 minutes or until golden brown
and crispy.(Make sure to turn the pieces early in the cooking process so
they cook evenly.) Drain on paper towels, and while still warm, dust
with powdered sugar.
Makes 10 servings