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Country Fried Eggplant

Country Fried Eggplant

3 Hr(s)
2 Hr(s) Prep
1 Hr(s) Cook
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6 servings
Original recipe yields 6 servings
1 pound(s) 1 large narrow egg plant
1 cup(s) yellow cornmeal
1 whole(s) egg
1 cup(s) vegetable oil
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Let's Make It
Peel eggplant and slice 1/4 inch thick. Layer in a colander and sprinkle with salt on both sides and weight down with a plate for one hour. Rinse and pat dry. Dip in a beaten egg and dredge in 1 cup of cornmeal in which 1/4 tsp. salt and 1/4 tsp. pepper has been added. Fry until golden in hot oil on both sides. Drain on paper towels. Eat as soon as possible.
Kitchen Tips
Tip 1

These eggplant slices taste delicious on pizza.

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