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Eggplant Fingers

Two 1 pound eggplants
Oil for deep fat frying
2 cups of milk
2 cups of flour
2 1/2 cups of fresh breadcrumbs
Powdered sugar

Peel egg plants and cut into 1/2 inch strips. Heat oil to 375ºF. 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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