Aunt Jane's Eggplant Fingers
Another recipe from the 1980 version of the grace evangelical congregational church cookbook from muir, pennsylvania that was given to me by my nana when i became an adult. this recipe was submitted to the cookbook by my aunt jane.
Steps
Peel eggplants and cut into 1 / 2 inch strips.
Heat oil in deep fat fryer to 375 degrees.
Dip eggplant strips into milk , then flour.
Then dip into milk again and finally into bread crumbs.
Fry about 12 at a time for 4 minutes.
Drain on paper towels.
Serve sprinkled with powdered sugar.
Ingredients
eggplants, milk, flour, fresh breadcrumbs, oil, powdered sugar