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2 servings
Ingredients:
1/2 cup cornmeal1/2 teaspoon chili powder1/4 teaspoon dried oregano salt to taste1 eggplant, sliced into 1/2 inch rounds1 quart vegetable oil for frying
Instructions:
In a shallow dish, combine corn meal, chili powder, oregano and salt.Dredge each eggplant slice in this mixture until coated on both the sides.Shake off excess.Heat a small layer of oil in a large skillet.When the oil is hot arrange a layer of the the eggplant rounds in the oil and fry uncovered for 2 to 3 minutes.Flip the rounds over fry until golden brown.Continue adding oil and frying the rounds until they are all fried.Serve either hot or cold.
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