Crispy Eggplant Recipe

Preparation

1. 1

   Prepare the Eggplant

   Slice the eggplant into 1/4-inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.

2. 2

   Set Up the Breading Station

   In one bowl, place the flour. In a second bowl, beat the eggs. In a third bowl, mix the cornmeal, paprika, garlic powder, salt, and black pepper.

3. 3

   Bread the Eggplant

   Dredge each eggplant slice in flour, dip in eggs, then coat with the cornmeal mixture. Set aside on a plate.

4. 4

   Fry the Eggplant

   In a large skillet, heat olive oil over medium heat. Fry the eggplant slices in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

5. 5

   Prepare the Relish

   In a bowl, mix together diced tomatoes, olives, and chopped parsley. Season with salt and pepper to taste.

6. 6

   Serve

   Serve the crispy eggplant with spicy remoulade and olive-tomato relish on the side.