From the "Kids' Corner" - Eggplant Sticks
Try these instead of fries. They’re healthier and your kids will love them dipped in marinara sauce or ranch dressing.
Thanks to Beth Panther, Illinois Benedictine University Dietetic Intern, for sharing this recipe!
1 eggplant
1 cup Bisquick
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 egg whites
1/8 cup skim milk
Olive oil for frying
Cut the eggplant into finger-sized pieces, 1/2-inch x 3-inches. Place eggplant pieces in a colander and salt moderately. Let stand for one hour. Thoroughly rinse the eggplant and dry with paper towels.
In a medium bowl, beat egg whites and milk. Mix the Bisquick, 1 teaspoon salt and pepper together on a sheet of foil. Dip the eggplant into the egg mixture, shake to drain excess and thoroughly coat with batter mix. Place the eggplant pieces on a platter and refrigerate for 30 minutes to allow the batter to set.
Heat 1 inch of oil in a medium pan over high heat. When the oil is hot, place the eggplant pieces in the oil, a few at a time, and fry until golden brown, 2 to 3 minutes. Drain on paper towels and serve warm.
Makes 6 appetizer servings.
From www.whfoods.com.