Ingredients:
1 large eggplants
salt
1 eggs
1/2 cup milk
1/2 teaspoon paprika
1/2 teaspoon cayenne
1/2 teaspoon fresh ground black pepper
1/2 teaspoon garlic salt
1 cup fine cornmeal
oil ( for frying)
Directions:
Cut eggplant into 1cm/ 1/2 inch slices.
Sprinkle lightly with salt and sit in colander for 30 minutes and allow to drain.
Wipe slices dry on paper towels.
Beat egg lightly in bowl with milk, spice and seasoning.
Spread cornmeal on a plate.
Heat oil for frying.
Dip each piece of eggplant in egg mixture and allow excess to drip off, dip the slice in the cornmeal and shallow or deep fry until golden brown.
Drain on kitchen paper and keep warm until all slices are fried.
Serve hot.
Servings: 3-4
Time preparation: 40 min.
Time total: 45 min.