Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 1.5 lbs of eggplant into 0.5-inch thick rounds and lightly sprinkle with a pinch of salt on both sides.

2. 2

   In a shallow bowl, combine 1.5 cups all-purpose flour, 0.5 cup cornmeal, 1 teaspoon salt, 0.5 teaspoon black pepper, 1 teaspoon paprika, and 0.5 teaspoon garlic powder.

3. 3

   Pour 1.5 cups whole milk into a separate shallow bowl for the wet dredge.

4. 4

   Dip each eggplant slice first into the 1.5 cups of whole milk, allowing any excess to drip off, then dredge thoroughly in the flour mixture, ensuring it is completely coated.

5. 5

   Heat 4 cups of vegetable oil in a large heavy-bottomed pot or deep fryer to 350 degrees Fahrenheit.

6. 6

   Carefully place eggplant slices into the hot oil in batches, frying for 3-4 minutes per side, or until golden brown and crispy.

7. 7

   Remove the fried eggplant with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.

8. 8

   Serve immediately with a sprinkle of extra salt if desired, for a delicious Southern American treat.