Creole Fried Eggplant
Ingredients
- Canola oil for frying
- 1 large eggplant
- 1 cup all purpose flour
- Salt and pepper to taste
- 1 large egg, beaten
- 1 cup milk
- 1/2 teaspoon Creole seasoning
- 1 cup Italian bread crumbs
- Powdered sugar and Tabasco, for serving (optional)
Instructions
In a large skillet or electric fryer, heat oil to 325 degrees. Cut off and discard ends of eggplant and peel with a vegetable peeler. Prepare eggplant sticks by first cutting lengthwise into 1/2-inch slices and again into 1/2-inch sticks. Leave at this length (usually 6-8 inches long) or cut again crosswise to create smaller (3-4 inch) sticks. Place flour in a shallow dish. Season with salt and pepper. In a separate shallow dish, combine egg, milk and Creole seasoning. Place bread crumbs in a third dish. Working in batches, dredge eggplant sticks in flour. Shake off excess and dip into egg wash, making sure to thoroughly coat each stick. Coat with bread crumbs. Carefully lower 3-4 eggplant sticks into hot oil. Fry, turning and gently pressing down with tongs, until golden brown, 2-3 minutes. Drain on a wire rack or paper towels. Serve immediately with a dusting of powdered sugar or with separate bowls of powdered sugar and Tabasco for dipping. Makes 6-8 servings.