| | Directions | | In a shallow dish, combine cornmeal, chili powder, oregano and salt. Coat each eggplant slice on both sides. Heat a small layer of oil in a pan. When oil is hot, place a single layer of eggplant slices in the pan and fry, uncovered, 2-3 minutes on each side. Serve hot or cold. |
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| Ingredients | | - |  | 1/2 cup cornmeal |
| - | | 1/2 teaspoon chili powder |
| - | | 1/4 teaspoon oregano |
| - | | salt to taste |
| - | | 1 eggplant, sliced 1/2 inch thick |
| - | | oil for frying |
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