Eggplant Rounds

½ cup cornmeal

½ teaspoon chili powder

¼ teaspoon dried oregano

salt to taste

1 eggplant, sliced into 1/2 inch rounds

1 quart vegetable oil for frying

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.

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.