Deep Fried Eggplant Sticks

from the kitchen of Chef Paul Prudhomme

Makes 10 appetizer servings

ingredients
3 tablespoons Chef Paul Prudhomme's Vegetable Magic®
1 large eggplant, peeled, and cut into sticks measuring about 3-inches x 1/2-inch
1½ cups all purpose flour
1 large egg
1 cup evaporated milk
3½ cups vegetable oil
3 cups unseasoned breadcrumbs
confectioners or powdered sugar
how to prepare

Evenly sprinkle 1 tablespoon Vegetable Magic® over eggplant sticks.  Set aside.

Add remaining 2 tablespoons Vegetable Magic® to flour and mix well.  Set aside.

Beat egg with evaporated milk.  Set aside.

Pour oil into 12-inch, heavy skillet.  Heat over high heat until oil reaches 350 degrees.   When oil reaches about 250 degrees, dredge eggplant sticks through seasoned flour and drop into egg-milk mixture.  Then dredge through breadcrumbs, making sure the pieces are separate and well-coated.  Fry in 350 degrees oil a batch at a time, 2-3 minutes or until pieces are golden brown and crisp.  (Make sure to turn the pieces early in the cooking process because if one side gets too done, the other side will be too light to stay down in the oil and the pieces won't cook evenly.) Drain on paper towels, and, while still warm, dust eggplant sticks with powdered sugar.

Serve immediately.  They are good warm, but wonderful if eaten while still hot.