Ingredients

• 1/2 cup cornmeal
• 1/2 teaspoon chili powder
• 1/4 teaspoon dried oregano
• salt to taste
• 1 eggplant, sliced into 1/2 inch rounds
• 1 quart vegetable oil for frying

Instructions

1. In a shallow dish, combine corn meal, chili powder, oregano and salt. Dredge each eggplant slice in this mixture until coated on both the sides. Shake off excess.
2. Heat a small layer of oil in a large skillet. When the oil is hot arrange a layer of the the eggplant rounds in the oil and fry uncovered for 2 to 3 minutes. Flip the rounds over fry until golden brown. Continue adding oil and frying the rounds until they are all fried. Serve either hot or cold.