Ingredients:
- 1 eggplant (about 1 pound)
- 1 teaspoon salt
- 3/4 cup cornmeal
- 1/4 teaspoon white pepper
- 1/8 teaspoon garlic powder
- vegetable oil
- 1/4 cup grated Parmesan cheese
Preparation:
Peel eggplant, and cut into 2- x 3/4-inch strips; sprinkle with salt, and let stand 30 minutes. Pat dry. Combine cornmeal, pepper, and garlic powder. Dredge eggplant in cornmeal mixture, and fry in deep, hot oil (375°) until golden brown, cooking only a few at a time. Sprinkle with Parmesan cheese.Serves 4 to 6.
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