Fried Eggplant Fingers - cooking recipe

Ingredients

1 firm eggplant
Salt
1/2 c. all-purpose flour
2 eggs
1/2 c. milk
Tabasco, to taste
Dry Italian bread crumbs
Oil for frying

Preparation

Peel the eggplant and cut it into finger size strips.
Salt the eggplant generously.
This will be rinsed off later.
Let the salted eggplant set in a colander for about 20 minutes.
The salt helps pull the bitterness out of the eggplant.
Rinse well and wipe dry.
Place the flour into one bowl.
In another bowl, beat the eggs with the milk and Tabasco. Dip the eggplant into the flour, shaking off excess, and then into the egg mixture. Coat with the bread crumbs. Place on a rack so that the crumb coating will dry slightly.
Heat the oil to 375 degrees.
Fry the eggplant strips, turning as needed until delicately browned.
Drain on absorbent paper and serve with Carnival Dip (found in this section).