Fried Eggplant

If you love fried eggplant like we do (Nicole misses eggplant parmigiana...), you will love this recipe, ESPECIALLY the grapeseed oil part.

INGREDIENTS:
Eggplant
Flour
Cornstarch
Breadcrumbs
Salt
Pepper
Paprika
Water
Grapeseed Oil
Lime (optional)

We peel our eggplant, but you can leave the skin on if you'd like. Slice the eggplant -- not too thick -- and soak in salt water. I probably soaked the eggplant for about thirty minutes or so.

Pat dry the eggplant with paper towels.

There will be three steps before you get to the frying pan:
Step 1: Flour, paprika, a generous amount of salt and pepper
Step 2: Cornstarch and water (You want this more liquidy than gooey, I learned)
Step 3: Breadcrumbs (if you're trying vegan, make sure your breadcrumbs don't come with cheese inside!), salt, and pepper

Dip, dip, dip, set aside. I liked doing all of them at once and then frying, but that's a personal decision.

Heat a generous amount of grapeseed oil (trust me on this one: tastes SO MUCH BETTER than olive oil) in a pan, and fry accordingly.

Make sure you don't burn them! If you've done everything right, you should have a delicious, soft, fried eggplant patty.

I put a little lime on top, but I'm sure there are other things you can use. Tomato sauce, perhaps?