Berenjenas Empanizadas

Ingredients

• 2 large eggplants
• ¼ cup of oil
• 3 tablespoons of milk
• 4 tablespoons of cornstarch
• 2 teaspoons of salt
• 1 pinch of ground black pepper
• 2 eggs

Procedures

1. Cut the eggplants into ¼ inch-thick slices, sprinkle with one teaspoon of salt.
2. Mix milk, cornstarch, eggs, pepper and the remaining salt.
3. Stir.
4. In a shallow frying pan heat the oil.
5. Dip the eggplants in this mixture, then pass through the breadcrumbs.
6. Fry until golden brown.
7. Serve immediately.