Recipe - Fried Eggplant Or Zucchini

SEASONING MIX
1 1/8 teaspoon Salt
One fourth teaspoon Paprika
One half teaspoon White pepper
One fourth teaspoon Onion powder
One fourth teaspoon Garlic powder
One fourth teaspoon Ground red pepper (cayenne)
One fourth teaspoon Black pepper
One fourth teaspoon Dried tyme leaves
1/8 teaspoon Dried sweet basil leaves

INGREDIENTS
1 cup Peeled and coarsley chopped
eggplant or zucchini
One half cup All purpose flour
One half cup Dried bread crumbs (very fin
e)
One half cup Milk
1 Egg
Vegetable oil for frying
Powdered sugar is optional

Combine seasoning mix ingerdients is a small bowl, mixing thoroughly.
Sprinkle the vegetables evenly with about One half tsp of the mix. Place the
flour in a small bowl and the breadcrumbs in another. Add 1 tsp of the
seasoning mix to the flour and one tsp to the breadcrumbs, mixing each
well. (Use any leftover mix to season other vegetables before cooking. In a
seperate small bowl combine the milk and egg until well blended. Heat 1
inch oil in a 2 qt. saucepan or deep fryer to 350 degrees. Just before
frying, dredge the chopped vegetables in the seasoned flour, shaking off
excess. Work quickly so flour doesn't get too moist; it's best to use your
hands for this, but a slotted spoon will do. Then coat well with the milk
mixture, then quickly with the breadcrumbs, shaking off excess. Place the
vegetables in hot oil until dark golden brown, about 23 minutes, making
sure to seperate the vegetable pieces as you drop them into the oil. Adjust
heat as necessary to keep at 350 degrees. Drain and serve immediately.
Sprinle lightly with powdered sugar (If desired) Source: Paul Prudhomme