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Ingredients
- 2 large eggplants or 3 large green tomatoes
- 2 c. flour
- 4 c. bread crumbs
- egg wash
- salt and pepper to taste
- oil (for deep frying)
Method
- Slice large green tomatoes into thick slices.
- Peel and cut eggplants into square sticks.
- Salt and pepper eggplants; let drain in colander for 1/2 hour.
- Dredge eggplant sticks or tomatoes in flour, then dip in egg wash.
- Roll in bread crumbs; deep fry until golden brown.
- Drain on paper towels.