- 1 eggplant, sliced thinly
- 1 egg, beaten
- about 1/2 cup of cornmeal-flour mixture (1 cornmeal & 2 flours)
- seasoned salt, pepper to taste
- oil enough for frying
Heat oil in a skillet over medium-high heat. A large skillet will make your life easier, however I had to use a small-to-medium skillet due to the lack of room in my tiny kitchen.
Season the eggplant slices and dip them first in the cornmeal-flour mixture, then in the beaten egg. You can add a tablespoon of water or milk to the egg to thin it a bit. Place in the hot skillet and cook until golden brown. Flip once.
This is an easy and quick way to prepare eggplant, and tasty, too! Low calories, low carbs. The total preparation time is less than half an hour.