Grandmother Wright's Fried Eggplant
1 large eggplant, peeled and cut into 1/2 inch slices
1 c. milk
2 large eggs
1 c. self-rising cornmeal
1 c. seasoned dry bread crumbs
Vegetable oil to depth of 1/2 inch in heavy skillet.
Whisk together eggs and milk.
Dip eggplant slices in egg mixture.
Dredge in cornmeal-crumb mixture.
Heat oil to 350 degrees.
Fry 2 minutes on each side or until golden.
Repeat with remaining eggplant, adding oil as needed.
Drain on paper towels.
Pairs Well With
This is another favorite of our family. Jim's mother was a wonderful cook. The kids couldn't wait for Grandmom's cooking!