Berenjenas empanizadas

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[edit] Description

[edit] Ingredients

• 2 large Eggplants
• 1/4 cup of oil
• 3 tablespoons of milk
• 4 tablespoons of cornstarch
• 2 teaspoons of salt
• 1 pinch of ground black pepper
• 2 eggs

[edit] Directions

1. Cut the Eggplants into 1/4 inch-thick slices, sprinkle with one teaspoon of salt.
2. Mix milk, cornstarch, eggs, pepper and the remaining salt. Stir.
3. In a shallow frying pan heat the oil.
4. Dip the Eggplants in this mixture, then pass through the breadcrumbs.
5. Fry until golden brown. Serve immediately.