Fried Eggplant

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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.