Eggplant Sticks

1 medium eggplant
flour
1 large egg
2 Tbsp milk
1 c cracker or bread crumbs
1 tsp salt
vegetable oil

Dipping Sauce:
1 c carrot juice
1/4 tsp fresh grated ginger
1/4 tsp salt
1 Tbsp cornstarch
1 Tbsp water

Cut eggplant into 1 1/2" x 4" sticks; dust with flour. Whisk together egg and milk. Combine crumbs and salt. Dip eggplant sticks in egg/milk mixture and then dredge in crumbs.

Heat oil in a shallow pan over medium high heat. Brown eggplant sticks.

To make dipping sauce: Combine carrot juice, ginger and salt in a small saucepan and bring to a boil. Combine cornstarch and water and whisk into juice mixture. Boil 1 minute.

NOTES
Source unknown.
Untried.