Preparation:
01 -> Cut the eggplant into slices or strips, depending on your preference.
02 -> Place the eggplant in a bowl with water and a little salt for about 30 minutes. This will remove the bitterness. Then, drain and dry them well.
03 -> In a plate, beat the eggs and season with salt and black pepper. 04 -> In another bowl, mix the wheat flour with the cornmeal (or breadcrumbs) and season to taste.
05 -> Coat each piece of eggplant first with wheat flour, then with the beaten egg, and finally with the cornmeal. Coat them well.
06 -> Heat the olive oil or oil in a pan and fry the breaded eggplant until golden brown and crispy.
07 -> Remove and place on absorbent paper to absorb excess oil.