Eggplant (Aubergine) Sticks

By xan705

45 min | 30 min prep
Nutrition Facts

Serving Size 1 (170g)

Recipe makes 10 servings
Calories 105
Calories from Fat 23 (22%)
Amount Per Serving %DV
Total Fat 2.6g 4%
Saturated Fat 0.8g 4%
Monounsaturated Fat 0.8g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 64mg 21%
Sodium 470mg 19%
Potassium 372mg 10%
Total Carbohydrate 16.5g 5%
Dietary Fiber 5.3g 21%
Sugars 4.0g
Protein 5.2g 10%

Ingredients

• 3 * 3 lbs eggplants
• 1 * 1 cup Italian seasoned breadcrumbs
• 1 * 1 teaspoon salt
• 1 * 1 teaspoon pepper
• 3 * 3 large eggs, beaten
• 1/4 * 1/4 cup milk
• * oil (for frying)

Preparation

Step 1

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.).