اصابع الباذنجان المقرمشة

Cut the eggplants into thin slices.

Sprinkle with salt and let them rest to draw out moisture.

In a bowl, whisk together milk, eggs, salt, pepper, and barbecue sauce.

In another bowl, mix bread crumbs, flour, salt, garlic powder, black pepper, chicken broth powder, and smoked paprika.

Dip the eggplant slices in the egg mixture.

Coat the eggplant in the dry mixture until well covered.

Fry in hot oil until golden brown and crispy.