Deep-Fried Eggplant With Aioli

• 2 None medium eggplant, cut into 2/3 x 2 inch sticks
• 2 None eggs, lightly beaten
• 1/4 cup milk
• 1/2 cup all-purpose flour
• 1/2 cup breadcrumbs
• None None vegetable oil, for deep-frying
• None None Aioli
• 1 None egg yolk
• 1 tbsp white wine vinegar
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• 3/4 cup olive oil
• 1 tsp lemon juice

1. Sprinkle eggplant with salt. Set aside for 15 mins to drain. Rinse under cold water then pat dry with paper towels.
2. Whisk together eggs and milk. Dust eggplant in flour, shaking off excess, dip in egg mixture then coat in breadcrumbs. Chill for 15 mins.
3. Heat oil in a deep frying pan over high heat. Working in batches, deep-fry eggplant until lightly browned. Drain on paper towels.
4. For the aioli, combine egg yolk, vinegar, garlic and mustard in a food processor or blender. Process until combined. With the motor running, gradually add oil in a thin steady stream until thickened. Add lemon juice. Season to taste. Serve with deep-fried eggplant.

eggplant, eggs, milk, allpurpose, breadcrumbs, vegetable oil, aioli, egg yolk, white wine vinegar, garlic, mustard, olive oil, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/25859 (may not work)