• 1 med eggplant
• 2/3 cup fine dry breadcrumbs
• 1/3 cup Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 eggs
• 2 Tbsp milk
• Oil

1. Peel eggplant; cut into finger-size strips.
2. Combine next 5 ingredients; stir well.
3. Combine eggs and milk; stir well.
4. Roll
5. eggplant strips in breadcrumb mixture; dip in egg mixture, and roll again in breadcrumb mixture.
6. Fry in hot oil until golden brown. Drain.

Makes about 6 servings. (If you chill the fingers after frying, you can reheat them in an oven or toaster oven, but not in microwave.)

(Cotton)