Crispy Eggplant With Cornmeal Coating Recipe

About this recipe

A high-protein vegetarian dinner featuring thinly sliced eggplant coated in a seasoned cornmeal batter and fried to golden perfection. Serve with a side of your favorite dipping sauce for a satisfying meal.

Ingredients

• - CHATCHAWAN Fresh Thai Round Eggplant
• 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
• 1.5 Kg Natco Cornmeal Medium, 1.5Kg
• 50G Pepper Black Ground BWFO
• - Tata Salt
• - Schwartz Paprika
• - Ktc Vegetable Oil

Instructions

1. 1. Wash and slice 500 g of eggplant into thin rounds, about 1/4 inch thick.
2. 2. In a bowl, whisk 2 eggs until smooth. In another bowl, mix 1 cup of cornmeal with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika.
3. 3. Dip each eggplant slice into the egg mixture, ensuring it is fully coated, then press it into the cornmeal mixture to coat evenly.
4. 4. Heat 1 cup of vegetable oil in a large skillet over medium-high heat until hot but not smoking.
5. 5. Fry the coated eggplant slices in batches, about 2-3 minutes per side, until golden brown and crispy. Remove and drain on paper towels.
6. 6. Serve the crispy eggplant warm with your favorite dipping sauce or as a side dish.