b'YaYas Eggplant Fries with Confectioners SugarKEVIN RATHBUNMakes 4 servingsV teaspoon salt (fine)X cup all-purpose flour1 eggplant1 cup milk3 whole eggs2 cups Progresso Italian-style bread crumbs4 cups Pompeian Extra Light Tasting Olive Oil, for frying4 tablespoons C&HPowdered Sugar or Domino Confectioners Sugar, divided2 tablespoons Tabasco SauceMix the salt with the flour. Cut the eggplant into pieces (each should be about 2 inches long and V inch thick), and place into the flour. In a mixing bowl, combine the milk and eggs, and whisk.Place the flour-coated eggplant slices into the egg wash and then coat them in the bread crumbs.In a small frying pot, heat the oil to 350 degrees and fry the breaded eggplant pieces until golden brown. Transfer the eggplant fries to a plate lined with paper towels and drain the excess oil.Transfer the fries to another plate and generously coat with 2 tablespoons powdered/confectioners sugar. In a small bowl, mix the remaining 2 tablespoons powdered/confectioners sugar with the Tabasco Sauce. Serve this sauce on the side in a ramekin.CHEF STELLINOS SUGGESTED WINE PAIRING:Voga Sparkling Pinot Grigio157'