Eggplant? Bread and Fry it!

Yes, eggplant is a real treat.  It is a beautiful, mysterious color and is absolutely delicious if made this way (thank you Maia and Christine):

Crispy Eggplant--you'll need:

Eggplant (peeled if desired...I do, and sliced in very thin rounds)

Cornmeal

Eggs

Salt

Flour

Cooking Oil (I use a canola/vegetable mix)

To make:

Heat oil on medium, about 1/4 to 1/2 an inch deep.

Fill three plates/large bowls with:  (1) flour  (2) beaten eggs (3) cornmeal mixed with salt (to taste)

Dip Eggplant round in that order:  flour, egg, cornmeal.  Then place in heated oil.  Let cook until golden brown, then turn and repeat--don't rush...you want the veggie to cook a bit.  Drain on paper towel/brown bag.  Serve hot or cold with whatever strikes your fancy.  My kids love these dipped in ketchup.  I like them just plain.  They'd be great with some aioli....can be the main part of a meal or a side.  Another benefit?  For those finicky little eaters:  it's super yummy and not obviously a vegetable that started life looking like a purple Mr. Potato Head.  They gobble it up!

Yum, Yum.