Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***seasoning mix***
   1 1/8  teaspoons     salt
     1/4  teaspoon      paprika
     1/2  teaspoon      white pepper
     1/4  teaspoon      onion powder
     1/4  teaspoon      garlic powder
     1/4  teaspoon      ground red pepper -- (cayenne)
     1/4  teaspoon      black pepper
     1/4  teaspoon      dried thyme leaves
     1/8  teaspoon      dried sweet basil leaves
                        ***ingredients***
   1      cup           peeled and coarsely chopped eggplant or
                        -- zucchini
     1/2  cup           all purpose flour
     1/2  cup           dried bread crumbs -- (very fine)
     1/2  cup           milk
   1                    egg
                        vegetable oil for frying
                        powdered sugar is optional

Preparation:

Combine seasoning mix ingredients is a small bowl, mixing thoroughly. Sprinkle the vegetables evenly with about 1/2 tsp. of the mix. Place the flour in a small bowl and the breadcrumbs in another. Add 1 tsp. of the seasoning mix to the flour and one tsp. to the breadcrumbs, mixing each well. (Use any leftover mix to season other vegetables before cooking. In a separate small bowl combine the milk and egg until well blended. Heat 1 inch oil in a 2 qt. saucepan or deep fryer to 350F Just before frying, dredge the chopped vegetables in the seasoned flour, shaking off excess. Work quickly so flour doesn't get too moist; it's best to use your hands for this, but a slotted spoon will do. Then coat well with the milk mixture, then quickly with the breadcrumbs, shaking off excess. Place the vegetables in hot oil until dark golden brown, about 2-3 minutes, making sure to separate the vegetable pieces as you drop them into the oil. Adjust heat as necessary to keep at 350F Drain and serve immediately. Sprinkle lightly with powdered sugar (If desire