Crispy Eggplant (Aubergine) Fingers

A nice dish, thats different from the same old side dishes

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1  medium eggplant
• 2⁄3 cup  fine dry breadcrumb
• 1⁄3 cup  grated parmesan cheese
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon  celery salt
• 1⁄4 teaspoon pepper
• 2  eggs
• 2  tablespoons milk
•  vegetable oil

Directions

1. Peel eggplant; cut into finger-size strips.
2. Combine next 5 ingredients; stir well.
3. Combine eggs and milk; stir well.
4. Roll eggplant strips in breadcrumb mixture; dip in egg mixture, and roll again in breadcrumb mixture.
5. Fry in hot oil (375F) until golden brown.
6. Drain on paper towels.