By Craig Claiborne
Peel the eggplant and cut it into one-half-inch crosswise slices. Cut each slice into one-half-inch strips. Set aside.
Combine the bread crumbs, cheese, salt and pepper. Beat the eggs with the milk. Dip eggplant sticks into bread-crumb mixture, then into egg mixture, and again into bread-crumb mixture.
Fry sticks in deep fat or oil preheated to 375°F. on a frying thermometer. Sprinkle with celery salt. Drain on brown paper or on paper towels. Serve hot.