Fried Eggplant Cubes

Wash eggplant, peel and cut into 1/2-inch cubes. Sprinkle evenly with 2 teaspoons of Cajun seasoning. Toss gently to distribute seasoning and set aside.

Measure flour and bread crumbs into separate bowls. Add 2 teaspoons of Cajun seasoning to each. Mix each well to distribute seasoning. Set aside.

In a third bowl, whisk eggs and milk until well blended.

Pour enough oil to measure 1-inch deep in a deep fryer, 2-quart saucepan, or large electric skillet and heat to 375 degrees F.

When oil is hot, dredge eggplant cubes in seasoned flour and shake off excess. Work quickly to prevent flour from picking up too much moisture from eggplant.

Coat eggplant in egg/milk mixture then quickly dredge in bread crumbs, shaking off excess. Separate coated eggplant cubes and drop into hot oil. Cook until a dark golden-brown (approximately 3 minutes).

Drain on paper towels and serve immediately.

NOTE: This recipe may also be prepared with peeled, diced zucchini or mirliton.