Fried Eggplant

Sliced eggplant coated in seasoned cornmeal and pan fried golden.

Ingredients

• 1.00 l arge eggplant , sliced 1/2 inch thick
• 1.00 cup all-purpose flour
• 1.00 cup cornmeal
• 1.00 tsp garlic powder
• salt and pepper
• 2.00 eggs
• vegetable oil for frying

Instructions

1. 1

   Salt eggplant slices and let sit 30 minutes to draw out moisture.

2. 2

   Pat dry.

3. 3

   Mix flour, cornmeal, garlic powder, salt, and pepper.

4. 4

   Dip eggplant in beaten egg then dredge in flour mixture.

5. 5

   Fry in hot oil at 375°F for 3-4 minutes per side until golden brown.

6. 6

   Drain on paper towels.

7. 7

   Serve with marinara or ranch dipping sauce.

Nutrition Facts

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