Fried Eggplant Sticks
- 2 medium-size eggplants
- 2 large eggs, beaten
- Salt and Cajun Chef Cayenne Pepper to taste
- 3 cups cracker crumbs
- Vegetable oil for deep frying
Peel and cut the eggplants lengthwise into thick slices. Spread the slices on a several sheets of paper towels and sprinkle lightly with salt. Let sit for about 20 to 30 minutes to draw out any bitterness. Put them in a colander, rinse with cool water and pat dry. Put the eggs in a shallow bowl and season with salt and cayenne. Put the cracker crumbs in another shallow bowl and season with salt and cayenne. Dip the slices in the egg mixture then dredge them in the cracker crumbs, tapping off any excess. Heat the oil to about 360º F and deep fry several slices of eggplant at a time for one to two minutes, or until they are golden brown. Drain on paper towels and serve warm. Using a remoulade sauce for dipping if you desire. Serves 6 appetizer portions.