New Orleans Fried Eggplant Sticks

Recipe Ingredients

6 cups	1422ml	Vegetable oil
1 cup	198g / 7oz	Long eggplant - (abt 2 lbs) (large)
1 teaspoon	5ml	Emeril's Essence - plus
1 tablespoon	15ml	Emeril's Essence - see * Note
1 teaspoon	5ml	Salt
1 cup	62g / 2.2oz	Flour
2 cups	396g / 13oz	Eggs (large)
1/2 cup	118ml	Milk
1 cup	198g / 7oz	Powdered sugar

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Heat the oil in a large, heavy saute 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 teaspoon Essence and the salt to coat evenly. Season the flour with the remaining tablespoon of Essence. Beat the eggs and 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 hot oil until golden, turning with a long-handled spoon as they cook to brown evenly, about 2 minutes.

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.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E05) - from the TV FOOD - NETWORK

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