1 eggplant
2 cups cornmeal
salt and pepper, to taste
oil, for frying

Slice eggplant about 1/2-inch thick. Put cornmeal and salt and pepper in a bowl and stir to mix. Heat oil in skillet. Dredge eggplant in cornmeal mixture and drop in hot oil and fry till golden brown. Remove from pan and lay on paper towels to drain. Enjoy!

Submitted by: Lori Girouard