Aunt Jane's Eggplant Fingers

Description: Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by my Aunt Jane.

Ingredients:

• 2 lbs eggplants
• 2 cups milk
• 2 cups flour
• 2 1/2 cups fresh breadcrumbs
• oil (for deep frying)
• powdered sugar

Steps:

1. Peel eggplants and cut into 1/2 inch strips.
2. Heat oil in deep fat fryer to 375 degrees.
3. Dip eggplant strips into milk, then flour. Then dip into milk again and finally into bread crumbs.
4. Fry about 12 at a time for 4 minutes. Drain on paper towels.
5. Serve sprinkled with powdered sugar.