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Fried Parmesan Eggplant

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By Diana Rattray, About.com

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Fried eggplant strips with seasoned cornmeal coating, topped with Parmesan cheese. Serve these eggplant strips with a little marinara sauce on the side, if desired.

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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