Deep-Fried Eggplant

Directions

1. 1
   Peel eggplants and cut each crosswise into 3/4-inch-thick slices.
2. 2
   Cut slices into sticks, each about 3/4 inch wide.
3. 3
   There should be about 6 cups.
4. 4
   Put egg in a large mixing bowl and add water, rosemary, salt, pepper and Parmesan cheese.
5. 5
   Beat well.
6. 6
   Dip eggplant pieces in flour to coat well.
7. 7
   Put pieces in egg mixture.
8. 8
   Use fingers to coat pieces well.
9. 9
   Put bread crumbs in a flat dish and put egg-coated eggplant pieces in.
10. 10
    Toss to coat uniformly.
11. 11
    Transfer eggplant to a flat dish.
12. 12
    Heat oil in a deep fryer or kettle to 375 degrees.
13. 13
    Add half the eggplant pieces and cook 3 minutes, or until crisp and golden brown.
14. 14
    Drain thoroughly.
15. 15
    Repeat, deep-frying with remaining eggplant.
16. 16
    Serve hot.