Kosher Recipe Breaded Eggplant Gluten Free

Ilanna Benyaminson

Ingredients:

• 2 Eggplants
• 4 Eggs, checked for blood spots in a clear cup
• 2 Cups Coarse Cornmeal
• 1 Clove Garlic
• Salt, Ground Oregano and Hot Red Pepper Flakes to taste
• Oil
• Optional: 2 Zucchinis

Instructions:

Mince garlic and mix with cornmeal and spices. Beat eggs. Make one plate of eggs and one plate of cornmeal. Heat a thin layer of oil in a large frying pan (you don’t need to deep fry it). Cut eggplants into half-circles. Dip eggplant slices first in cornmeal mixture, then in egg, then again in cornmeal mixture, and place in pan. Flip after a few minutes. Cover and let cook until softened. Optional: Before covering the pan, cut zucchinis into chunks and place over eggplants (you don’t need to bread them).