Fried Eggplant

1. 1

   Wash the eggplant thoroughly; if the skin is tough, peel it. If not, leave the peeling on; it's better that way.

2. 2

   Slice the eggplant into 1/4-inch thick slices.

3. 3

   Spread a thin coating of Miracle Whip on both sides and then dip the slices in corn meal. In a heavy skillet, heat 1 inch of oil until water pops when dropped in.

4. 4

   Fry the slices until they are crispy and golden brown.

5. 5

   Drain on paper towels.

6. 6

   Salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.