Crispy Eggplant (Aubergine) Fingers

• 1 medium eggplant
• 23 cup fine dry breadcrumb
• 13 cup grated parmesan cheese
• 12 teaspoon salt
• 12 teaspoon celery salt
• 14 teaspoon pepper
• 2 eggs
• 2 tablespoons milk
• vegetable oil

1. Peel eggplant; cut into finger-size strips.
2. Combine next 5 ingredients; stir well.
3. Combine eggs and milk; stir well.
4. Roll eggplant strips in breadcrumb mixture; dip in egg mixture, and roll again in breadcrumb mixture.
5. Fry in hot oil (375F) until golden brown.
6. Drain on paper towels.

eggplant, breadcrumb, parmesan cheese, salt, celery salt, pepper, eggs, milk, vegetable oil

Taken from www.food.com/recipe/crispy-eggplant-aubergine-fingers-208586 (may not work)