One dish, two serving suggestions: crisp eggplant strips, fried with bread crumb coating, are usually served as a side dish, seasoned with salt and pepper. For a bright new idea, dust them lightly with confectioner’s sugar and serve them as an appetizer!
- Eggplant - 1 large
- Flour for dredging
- Egg Whites - 4
- Milk - 1-1/2 cups
- Bread Crumbs - 2 cups
- Peanut Oil - 2 to 3 cups
- Salt and freshly ground pepper to taste
Peel and cut the eggplant into long 1/2-inch strips. Dredge the strips in flour. Combine the egg whites and milk to make an egg wash. Dip the eggplant strips in the egg wash, then in the bread crumbs. Make sure the strips are completely covered with breading.
Put the peanut oil in a deep fryer or deep pot and heat to 375 F. Cook the strips, turning frequently, until golden brown, about 7 to 8 minutes. Remove the strips with a slotted spoon or wire skimmer and drain on paper towels. Do not crowd the pan; if necessary, cook in batches and return the oil to temperature between batches.
To serve: Season to taste with salt and pepper and serve as a side dish. These may also be dusted with confectioner’s sugar and served as an appetizer.