Fried Eggplant Fingers with Red Gravy

Serves 4

1- 1 pound eggplant, peeled cut in 1 / 4 inch sticks
1 / 2 cup all-purpose flour
2 eggs, beaten
3 / 4 cup Italian bread crumbs
1 / 2 cup grated Parmesan cheese
2 teaspoon Creole seasoning
salt & pepper, to taste
3-4 cup vegetable oil

Preheat oven to 425 degrees.

Arrange a breading station starting with the flour in shallow dish. Whisked eggs in a bowl and combine bread crumbs, cheese and seasoning together in final bowl.

Heat oil in skillet to 350 degrees.

Coat “fingers” with flour. Dip in egg wash and coat with breadcrumb mixture.

Fry in oil 3-5 minutes, turn once if needed. Drain on paper towels.

Serve with dipping sauce.

Quick Red Gravy Recipe

1 tablespoon vegetable oil
4 garlic cloves, chopped
1 / 8 cup fresh basil stems removed and rough chopped
1 tablespoon fresh oregano
1 teaspoon fresh cracked pepper
4 ounces tomato paste
24 ounces crushed tomatoes, seeds removed
1 teaspoon Kosher salt
1 / 8 cup vegetable broth or stock as needed

Heat oil on medium high heat. Sauté garlic for 2 minutes. Add basil, oregano and pepper and sauté for 1 minute. Add tomato sauce and sauté for 1 minute. Add tomatoes, salt and stir to break up pieces. Bring to a boil and reduce to a simmer. Let sauce simmer on low heat covered for 15 minutes. Stir occasionally. Add stock if necessary to achieve a thinner sauce if that is preferred.

Tips & Suggestions

Not big into frying? Just bake in a preheated oven at 425 degrees on a sheet pan until golden