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Add a photoServings: 4
Ingredients
- 6 c. vegetable oil
- 1 lrg long eggplant - (abt 2 lbs)
- 1 tsp Emeril's Essence plus
- 1 Tbsp. Emeril's Essence see * Note
- 1 tsp salt
- 1 c. flour
- 2 lrg Large eggs
- 1/2 c. lowfat milk
- 1 c. powdered sugar
Directions
- Heat the oil in a large, heavy saute/fry pan to 360 degrees.
- Peel the eggplant and cut in half lengthwise. Cut each half into 1/4-inch thick slices (like long French fries). Toss the slices with 1 tsp. Essence and the salt to coat proportionately. Season the flour with the remaining Tbsp. of Essence. Beat the Large eggs and lowfat milk in a shallow bowl.
- Lightly dredge the eggplant slices in the flour to coat, shaking off any excess. Dip the coated strips into the egg wash, then back into the flour. In batches, fry the eggplant strips in the warm oil till golden brown, turning with a long-handled spoon as they cook to brown proportionately, about 2 min.
- Put the powdered sugar in a small decorative bowl for passing at the table. Remove eggplant and drain on paper towels. Dip in powdered sugar as you eat.
- This recipe yields 4 appetizer portions.
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