Parmesan and Panko Crusted Eggplant with Comeback Dipping Sauce

1 large eggplant, cut into 3-inch long squared sticks, (3 inches x 1 /2-inch x 1 /2-inch) about the size of a forefinger.

1 Tbsp           kosher salt

1 cup             seasoned flour page

1 cup             egg wash (3 eggs beaten with 1/4 cup water)

1 1/2 cup      Panko bread crumbs

2 tsp              black pepper

1 cup             freshly grated parmesan cheese

1 Tbsp          finely chopped parsley

Vegetable or peanut oil for frying

Place cut up eggplant in a colander and sprinkle with the kosher salt. Allow the eggplant to drain for one hour.

Preheat oil in a fryer or deep cast iron skillet to 350.

Three-bowl breading procedure: Place seasoned flour in the first bowl, egg wash in the second, and breadcrumbs, cheese, parsley and black pepper in the third.

Dredge eggplant sticks in the flour, shaking off excess. Dip into egg wash, then into breadcrumb mixture. Coat eggplant sticks thoroughly.

Fry eggplant sticks four to six at a time until golden brown. Place on paper towels to drain Serve with Comeback Sauce.

Yield: 25-30 sticks