Spicy Fried Eggplant Wedges
By the Gourmet Farm Girl
1 medium size Eggplant
1-2 tablespoons dried hot pepper seeds
1 teaspoon granulated garlic
1/2 cup corn meal or Andy’s Seafood Breading
1/2 cup flour
1 egg + 2 tablespoons milk
salt to taste
Wash and peel eggplant; cut into wedges or strips (like french fries) pour flour and garlic into a large plastic storage bag and toss eggplant wedges with the flour till coated.
In a medium size bowl whisk eggs with milk; pour the corn meal into another medium size mixing bowl.
Dip wedges in egg wash then in crumbs; coat evenly; lay wedges onto a separate plate till ready to fry.
In a deep fryer set to 350 degrees; drop a few wedges at a time and fry till golden brown, 2-3 minutes.
Drain wedges on paper towels and sprinkle with dried hot pepper flakes; serve immediately.
Makes 5-6 servings