Eggplant Fingers

Eggplant Fingers


(2 votes) 5 2

A healthier approach to appetizers. Serve these eggplant fingers at your next party. Usually people will say they don’t like eggplant but once they try these, their minds will change.

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  • 2 (1 lb.) egg plants
  • Oil for deep fat frying
  • 2 C. milk
  • 2 C. flour
  • 2 1/2 C. fresh breadcrumbs
  • Powdered sugar

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Peel egg plants and cut into 1/2 inch strips. Heat oil to 375 degrees. Dip egg plant into milk, then flour, milk again then breadcrumbs. Deep fry, drain completely until no trace of oil appears on paper towel. Serve with powdered sugar.

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