Crispy Eggplant (Aubergine) Fingers - cooking recipe

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

Preparation

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.