Deep-fried eggplants

Ingredients:

Eggplants

• 1 small eggplant, cut crosswise into 6 mm slices.
• 0.5 cup flour or cornstarch
• 3 eggs, lightly beaten
• 2 cups of crumbled fresh bread
• 0.5 tsp salt and extra for sprinkling the eggplants
• 1 tbsp Creole seasoning, recipe included
• Vegetable oil, for deep-frying
• Marinara sauce (optional)

Creole seasoning

• 2.5 tbsp paprika
• 2 tbsp. salt
• 2 tbsp garlic powder
• 1 tbsp. black pepper
• 1 tbsp onion powder
• 1 tbsp. cayenne pepper
• 1 tbsp. l. dried oregano
• 1 tbsp dried thyme
• Mix all ingredients in a suitable container.

Preparation:

1. In three separate small bowls, combine the flour, eggs, and bread crumbs. Add 0.5 teaspoon of salt to the eggs and whisk until smooth. Season the bread crumbs with 1 tablespoon of Creole seasoning and mix thoroughly with your hands or a fork.
2. Dredge each eggplant slice in flour until coated on all sides, then shake off any excess. Dip each slice in egg and then roll in the breadcrumb mixture, pressing firmly to adhere. Place on a wire rack or paper towels to dry slightly before frying.
3. Heat a deep, heavy skillet filled with 1/2 inch (1.2 cm) of vegetable oil to 375°F (190°C). Deep-fry the eggplant pieces (in batches, if necessary) for 1 minute per side, or until golden brown. Using tongs, transfer to paper towels to drain excess oil. Sprinkle lightly with salt before serving. Serve with marinara sauce, or as desired.