Savory grilled eggplant or brinjal. If you're having a barbeque we recommend grilling these rounds rather than frying. They are delicious either fried or grilled!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

195.5 calories; 1.8 g protein; 14.5 g carbohydrates; 0 mg cholesterol; 5.6 mg sodium. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/13/2009
This is a great eggplant recipe. Instead of frying, I baked them. I added 1 tsp seasoned salt, and 1/2 tsp tumeric to the coating. I also brushed the pieces with olive oil, then coated them. I placed them on a baking sheet lined with parcement paper. 400 degrees fo about 30-40 minutes, turning at the halfway point. Read More
(146)

Most helpful critical review

Rating: 3 stars
04/17/2006
I grilled the eggplant instead of frying it-it was not bad. To help the breading stick to the eggplant I dipped it into eggbeaters. I served with a horseradish sauce which gave it a good zing. Read More
(20)
41 Ratings
  • 5 star values: 13
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 10
Rating: 5 stars
01/13/2009
This is a great eggplant recipe. Instead of frying, I baked them. I added 1 tsp seasoned salt, and 1/2 tsp tumeric to the coating. I also brushed the pieces with olive oil, then coated them. I placed them on a baking sheet lined with parcement paper. 400 degrees fo about 30-40 minutes, turning at the halfway point. Read More
(146)
Rating: 5 stars
10/22/2003
YUM! This is the best. I played around with this recipe a little and came up with the following. I mixed the cornmeal with some whole wheat flour added chili powder garlic salt and oregano. I dipped the eggplant slices in better than eggs then in the dry mixture. I baked these on a well oiled cookie sheet until done. If you cut these slices thick enough they don't taste dry at all. The thicker ones were moist on the inside and nicely cruncy on the outside. I am so glad eggplant is on sale right now so I can make this again next week. Read More
(76)
Rating: 5 stars
07/24/2003
This is outstanding. Even people who normally do not like eggplant will enjoy these. The only change that I made was to spray them with olive oil PAM type spray and bake until done rather then fry them. Kayswv Read More
(32)
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Rating: 3 stars
04/17/2006
I grilled the eggplant instead of frying it-it was not bad. To help the breading stick to the eggplant I dipped it into eggbeaters. I served with a horseradish sauce which gave it a good zing. Read More
(20)
Rating: 4 stars
07/20/2010
These were quite good but I did change the seasoning a bit. Hubby and I aren't great fans of oregano so I added garlic power and parsley and cut the chili powder in half. It suited our taste very well and I will make these again using those seasonings as well as dipping in egg mixture to help the coating stick better. I sliced my eggplant thick and served it with spaghetti as a side. Read More
(18)
Rating: 5 stars
06/18/2009
This is a simple but tasty preparation that I'll definitely make again. I cut the eggplant thick -- about 3/4 inch. I also cooked some zucchini the same way, cut in third lengthwise (they were small zucchinis). I added some garlic powder to the cornmeal mix, and I baked instead of frying the vegetables. I cooked at 400 for about 40 minutes, using plenty of oil and flipping halfway through. I'm very satisfied with these; they go great with the stuffed shells I made for dinner. Read More
(16)
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Rating: 1 stars
05/23/2011
We Grilled them and followed the recipe to a T. No flavor not enough seasoning should have used olive oil or egg to make the seasoning stick. Should not have used cornmeal at all on the grill. Fried it may have been ok but the idea of using this recipe on the grill is completely bogus. sorry Read More
(14)
Rating: 1 stars
07/27/2009
Sadly I did not like this at all. Eggplant really soaks up oil (I probably should have thought of that earlier). So in the end each piece was so saturated with oil that you could barely taste the eggplant. And with a recipe that calls for a quart of oil you're in for many many unneeded calories. Sorry it was a flop for me. Read More
(8)
Rating: 3 stars
03/20/2007
this was my first time ever cooking eggplant...being new to the cooking area I found this to be easy and very tasty... I added a few dashes of some garlic powder Mrs Dash pepper and paprika. went over very well. Read More
(7)