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Crispy Eggplant (Aubergine) Fingers
At a Glance
- Prep
- 15 minutes
- Cook
- 8 minutes
- Total
- 25 min
- Servings
- 6.00 serving(s)
Categories
- Appetizer
Cuisine
- Italian-American
Cooking Method
- Fry
Difficulty
- Easy
Dietary
- Non-Vegetarian
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Crispy Eggplant (Aubergine) Fingers brings together 1 medium eggplant, 2/3 cup seasoned bread crumbs, 1/3 cup grated parmesan cheese in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 1 medium eggplant
- 2/3 cup seasoned bread crumbs
- 1/3 cup grated parmesan cheese
- 1/2 teaspoon salt or 1/2 teaspoon salt substitute
- 1/2 teaspoon celery salt
- 1/2 teaspoon pepper
- 2 eggs
- 2 tablespoons milk
- olive oil or vegetable oil
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Instructions
Peel eggplant, cut into finger-size strips.
Combine next 5 ingredients, stir well.
Roll eggplant strips in breadcrumb mixture, dip in egg mixture, and roll again in breadcrumbs.
Fry in hot oil 375 degrees until golden brown.
Drain on paper towels.
Serve with your favorite warm marinara sauce.
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