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New Orleans Fried Eggplant Sticks


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  • 6 cups vegetable oil
  • 1 large long eggplant - (abt 2 lbs)
  • 1 teaspoon Emeril's Essence plus
  • 1 tablespoon Emeril's Essence see * Note
  • 1 teaspoon salt
  • 1 cup flour
  • 2 large eggs
  • 1/2 cup milk
  • 1 cup powdered sugar


Servings 4


Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

Heat the oil in a large, heavy sauté pan to 360 degrees.

Peel the eggplant and cut in half lengthwise. Cut each half into 1/4-inch thick slices (like long French fries). Toss the slices with 1 teaspoon Essence and the salt to coat evenly. Season the flour with the remaining tablespoon of Essence. Beat the eggs and milk in a shallow bowl.

Lightly dredge the eggplant slices in the flour to coat, shaking off any excess. Dip the coated strips into the egg wash, then back into the flour. In batches, fry the eggplant strips in the hot oil until golden, turning with a long-handled spoon as they cook to brown evenly, about 2 minutes.

Put the powdered sugar in a small decorative bowl for passing at the table. Remove eggplant and drain on paper towels. Dip in powdered sugar as you eat.

This recipe yields 4 appetizer portions.

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