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Fried Eggplant Sticks
Ingredients:
1 eggplant, peeled
1 egg, beaten
1 cup flour
Salt & pepper to taste
Oil for frying
Directions:
- Cut eggplant into sticks about 3/4 inch thick and 3 to 5 inches long.
- Cover with the iced water, making sure that all the slices are under water.
- Sprinkle the eggplant liberally with salt.
- Place the bowl containing the eggplant and salt water in the refrigerator for about 1 hour.
Remove the bowl from the refrigerator and drain off the salt water. Dip into beaten egg.
Then mix flour, salt and pepper; roll eggplant in flour mixture to coat.
Heat about 1 inch of oil in skillet. Fry eggplant until golden, turning often.
Remove; drain on absorbent paper towels. Serve with catsup.
Number Of Servings: 2 to 4 servings.
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