Eggplant (Aubergine) Sticks

“This recipe makes a great appetizer, a fun way to eat your eggplant!”
READY IN:
45mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 3 lbs eggplants
  • 1 cup Italian seasoned breadcrumbs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 large eggs, beaten
  • 14 cup milk
  • oil (for frying)

Directions

  1. Peel and cut eggplant into 3 X 1/2 inch sticks.
  2. Soak in ice water a half hour.
  3. Mix breadcrumbs, salt and pepper.
  4. Dip eggplant into combined egg and milk, then inches.
  5. crumbs; chill 30 minutes.
  6. Heat oil to 350°F at a depth of 1 inch in large fry pan and cook sticks 10-12 at a time until golden brown, turning once, about 2 minutes.
  7. Drain on paper towels.
  8. Serve with your favorite dip (ranch, ketchup, marinara, sweet and sour, mayonnaise mixed with soy sauce, etc.).

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