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milk
1 cup
eggs
2
eggplants peeled, sliced into 3/4-inch sticks, 4 inches long
2
3 teaspoons
salt
flour
¾ cup
self-rising cornmeal
¾ cup
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Salt both sides of eggplant and place on paper towels to drain for 30 minutes. Rinse and pat dry.
In a medium bowl, mix milk and eggs until well blended. Combine flour, cornmeal, seasoning and ½ teaspoon salt in wide shallow bowl.
Heat oil in frying pan on high heat.
Dip eggplant sticks into egg mixture and then cornmeal mix. Place in oil, flipping regularly and fry 3 minutes, or until golden brown.
Drain on paper towels. Serve immediately.
