Makes 6 servings. Recipe is by Cynthia LeJeune Nobles.
⅔ cup cornstarch
½ tsp. garlic powder
½ tsp. salt, divided
¼ tsp. ground black pepper
¼ tsp. Tabasco sauce
2 large eggs
1 tsp. dried oregano
1½ cups fine breadcrumbs
1 medium eggplant (about 1 pound)
Canola oil for frying
Coarse salt for finishing
1. In a small bowl combine cornstarch, garlic powder, ¼ teaspoon salt, and pepper. In another small bowl beat together Tabasco sauce and eggs.
2. Combine oregano, remaining ¼ teaspoon salt, and breadcrumbs in a third small bowl.
3. In a deep fryer, heat at least 1½ inches oil to 375°F. While oil is heating, peel eggplant and slice into ½-inch sticks, about the size of large French fries.
4. Dredge eggplant pieces in cornstarch and shake to remove excess. Dip in egg and then coat in breadcrumbs. Fry until a deep golden brown and eggplant sounds hollow when tapped with a spoon. Sprinkle lightly with coarse salt and serve hot.