Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. In another medium bowl, whisk the egg and milk together. Place the flour in a medium lipped plate or bowl. In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper. Transfer eggplant to a work surface and blot very dry with paper towels. Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Set aside to let the bitter juices weep from the eggplant, about 1 hour. Serve them warm or at room temperature accompanied by small bowls of the dipping sauce.Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. To serve, divide the fingers among four appetizer plates and sprinkle them generously with confectioner’s sugar.The sauce should be a little thinner than sour cream. Add enough Tabasco sauce to make a thick slurry, adding a little water if you prefer a milder sauce. Put ½ cup of confectioner’s sugar into a small bowl.Transfer them to a paper towel to drain and dry. Lay them in the bread crumbs and coat them on all sides with the crumbs. Dredge the fingers in the flour then in the buttermilk/egg mixture.Heat the oil to 340 degrees to 350 degrees.
Combine the eggs and buttermilk in a bowl and beat well.Cut the eggplant into fingers about ½-inch square by 3-4 inches long.This recipe is from Kitchen Affairs in Evansville, Ind., which sells cookware and provides great recipes like this. This is a farmer’s market find that was deep fried in oil.
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