French-Fried Eggplant Sticks

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 large eggplant
  • ¾ cup fine dry bread crumbs
  • 6 tablespoons grated Parmesan cheese
  • teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • 2 eggs, beaten
  • 2 tablespoons milk
  • Fat or oil for deep frying Celery salt


    1. Peel the eggplant and cut it into one-half-inch crosswise slices. Cut each slice into one-half-inch strips. Set aside.

    2. 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.

    3. 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.