- 1 medium eggplant
- 2 teaspoons salt, divided
- 1 cup flour
- 1 teaspoon baking powder
- 2 teaspoons Italian seasoning*
- 1 teaspoon onion powder
- dash ground cayenne pepper
- 1/4 teaspoon garlic powder
- 2 eggs, beaten
- 2/3 cup milk
- 1 tablespoon vegetable oil
- vegetable oil for frying
Preparation:Directions for fried eggplant
Peel eggplant; cut in strips about 1/2-inch wide and 3 inches in length. Place eggplant strips in a large bowl, cover with water and sprinkle with 1 teaspoon salt. Let soak 1 hour; drain and pat dry with paper towels.
Combine flour, salt, baking powder, Italian seasoning, onion powder, cayenne, and garlic powder in a mixing bowl. Add beaten eggs, milk, and 1 tablespoon vegetable oil. Beat until smooth. Heat oil over medium heat until hot. If deep-frying, heat to about 365°. Dip dry eggplant strips in batter, let excess batter drip off; fry eggplant strips in batches in hot oil until fried eggplant is golden brown. Fried eggplant strips serve 4 to 6.
*You may substitute equal parts dried crumbled oregano, basil, marjoram, and rosemary for the Italian seasoning in the fried eggplant batter.
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