6 cups vegetable oil
1 large, long eggplant (about 2 pounds)
1 teaspoon plus 1 tablespoon Cajun seasoning
1 teaspoon salt
1 cup all-purpose flour
2 large eggs
1/2 cup milk
1 cup confectioners' sugar

Heat the oil in a large, heavy saute pan to 360 degrees F.

Peel the eggplant and cut in half lengthwise. Cut each half into 1/4-inch thick slices (like long French fries). Toss the slices with 1 teaspoon Cajun seasoning and the salt to coat evenly. Season the flour with the remaining tablespoon of seasoning.

Beat the eggs and milk in a shallow bowl.

Lightly dredge the eggplant slices in the flour to coat, shaking off any excess. Dip the coated strips into the egg wash, then back into the flour. In batches, fry the eggplant strips in the hot oil until golden, turning with a long-handled spoon as they cook to brown evenly, about 2 minutes.

Serve with confectioners' sugar.

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