That is how one comment on my Jimmy Crack Corn post ended. So for Natashya of Living in the Kitchen with Puppies. and Garrett of The Flavor of Vanilla, this post is for you. And, of course, anyone else who would like to tried Fried Eggplant.

There are several ways to do these. Tonight I used the Tempura Batter with very thin slices of Eggplant.

    1 egg
    1 cup ice water
    1 cup AP flour
    1/2 tsp baking powder

Whip egg. Add cold water. Add flour and baking powder and mix just until blended.

Dip each slice into the batter with a light touch. Fry in very hot oil very quickly. Drain on a cooling rack. (If you drain on a paper towel, they will become soggy on the bottom.) I usually keep them in a medium oven while I finish frying the batch.

I have also simply sliced them potato chip thin, dusted with salt or seasoned salt and flour and fried like a potato chip. Again, drain on a cooling rack.

If you don’t want to fry them, you can bake them and get a nice crispy veggie side. In a pie plate, stir together the bread crumbs, Parmesan, and oregano. Dip the eggplant into the flour, then the egg whites, then coat with bread crumbs. Arrange the eggplant in the prepared pan. Bake for 20/25 minutes or until lightly brown. This from my post on Eggplant Parmesaneggplant

How ever you want to fry/bake/cook them, they are quite tasty. Enjoy!!