Texas Eggplant

(1 vote)

1 eggplant
2 eggs, beaten
cornmeal
oil
salt and pepper to taste
lemon wedges to garnish

Peel eggplant, cut into thin slices. Dip eggplant slices into egg, coat w/cornmeal. Brown in hot oil at medium temperature on both sides until brown. Add salt and pepper. Garnish w/lemon wedges.



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