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1 large eggplant
2 eggs
1 cup cornmeal
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
dash black pepper
Slice eggplant into 3/8 inch thick slices. Mix cornmeal and spices in a shallow bowl. Dip eggplant slices into a bowl containing two beaten eggs. Then dip the eggplant slices into the cornmeal breading mix. Fry in a cast iron skillet with a 1/2 inch level of vegetable oil for about two minutes on one side and then flip and cook for one more minute. | 