1 lg. eggplant, peeled, and cut into rounds
salt and water
2 eggs, beaten
cornmeal, or flour
deep oil for frying
sliced eggplant in a bath of salt water for about an hour. Drain well.
Heat oil. Dip each slice of eggplant into egg, and dredge in cornmeal
or flour. Fry on each side until golden. Serve as a side vegetable.
submitted by Dawn Donaldson
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