Yield: 10 Servings

3 lb Eggplant
1 c Whole Wheat breadcrumbs
1 tsp Italian Seasonings
1 tsp Salt
1 tsp Pepper
3 lg Eggs; beaten
1/4 c Milk
Oil for frying

Peel and cut eggplant into 3X1/2" sticks. Soak in ice water a half hour.

Mix breadcrumbs,Italian Seasonings, salt and pepper.

Dip eggplant into combined egg and milk, then in crumbs; chill 30 minutes.

Heat oil to 350° degrees at a depth of 1" in large fry pan and cook sticks 10-12 at a time until golden brown, turning once, about 2 minutes.

Drain on paper towels.

*** molly's note: This is my version of an appetizer that a local Italian restaurant has on their menu.

I have been known to just have this for lunch. Dip 'em in marinara sauce-- yum!

I actually prefer to deep fry these as I think they absorb less oil than they do when pan frying them.
I would think though that you cook bake them.