Deep-Fried Eggplant Sticks
1 tablespoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dry mustard
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon dried basil
1 large eggplant, peeled and cut into 3-by- 1/2-inch sticks
1 1/2 cups all-purpose flour
1 egg
1 cup evaporated milk
3 1/2 cups vegetable oil
3 cups unseasoned bread crumbs
confectioners' sugar
In small bowl, combine salt, onion powder, garlic powder, thyme, mustard, peppers and basil. Sprinkle 1 tablespoon seasoning mix evenly over eggplant sticks. Set aside.
Add remaining seasoning mix to flour; mix well. Set aside.
Beat egg with evaporated milk. Set aside.
Pour oil into 12-inch, heavy skillet. Heat over high heat until oil reaches 350 degrees. When oil reaches about 250 degrees, dredge eggplant sticks in seasoned flour; drop into egg-milk mixture. Then dredge eggplant in bread crumbs, making sure pieces are separate and well-coated.
Fry eggplant sticks in 350-degree oil a batch at a time for 2 to 3 minutes, or until pieces are golden brown and crisp. (Make sure to turn the pieces early in the cooking process, because if one side gets too done, the other side will be too light to stay down in oil and pieces won't cook evenly.) Drain on paper towels.
While still warm, dust eggplant sticks with confectioners' sugar. Serve immediately. They are good warm, but wonderful if eaten while still hot.
Yield: 10 servings as an appetizer.
On taste: Seasoning the eggplant ahead will accomplish two things. First, the seasoning will draw the water out of the eggplant, and this will help to keep it from being bitter. And because you're deep-frying it, seasoning in advance will keep the eggplant from absorbing too much oil.