Advocate-Tested Recipe

Fried Eggplant

Serves 8. Recipe is by Teresa B. Day.

2 cups canola oil

1/2 cup milk

2 eggs

1 large or 2 small eggplants

3/4 cup cornmeal

1/2 cup flour

1 teaspoon salt

1 teaspoon black pepper

1/4 teaspoon cayenne pepper

1 tablespoon sugar

1. Heat the oil in a Dutch oven over medium high heat. Whisk the milk and eggs together in a medium mixing bowl.

2. Slice the eggplant in thin slices, about 1/4-inch thick. Soak them in the egg mixture. 3. Whisk together the cornmeal, flour, seasonings and sugar in a separate shallow bowl. Take the eggplant from the egg mixture then dredge in the cornmeal mixture. 4. Fry in batches in the oil until golden on both sides. Drain on a plate lined with paper towels.