1 (1 pound) eggplant, peeled
Salt and pepper
2 cups all-purpose flour
4 slices day-old bread
Vegetable oil (for frying)
Grated Romano cheese

Cut eggplant lengthwise into 3 x 1/2-inch sticks. Sprinkle with salt and let drain in a colander for 30 minutes.

Pat the eggplant sticks dry. Place a little salt, pepper and flour in a bag. Put eggplant in a bag and shake, coating with seasoned flour. Place bread in food processor and process to make bread crumbs. Shake excess flour off eggplant sticks. Dip in milk, let excess milk drip off, then dredge in bread crumbs. Shake off excess bread crumbs.

Heat deep oil to 350 degrees F. Fry in batches until golden brown. Drain on paper towels. Sprinkle with grated Romano cheese.