To make fried eggplant, use the following ingredients: one-half cup of all-purpose flour or cornstarch, three lightly beaten eggs, 2 cups of bread crumbs, half a teaspoon of salt, 1 tablespoon of creole seasoning, one small eggplant cut into thick slices and quartered, and vegetable oil for deep frying.
Put the flour, eggs and bread crumbs into three separate bowls. Add the salt to the eggs, and whisk. Add the creole seasoning to the bread crumbs, and stir.
Coat each piece of eggplant in all three bowls, starting with the flour, then the egg, then the bread crumb/creole mixture. Press the eggplant into the bread crumb mixture to make sure the mixture sticks to the eggplant. Place the coated eggplant pieces on a paper towel to dry.
Meanwhile, use a deep skillet to heat half an inch of vegetable oil to 375 degrees Fahrenheit. When the oil is heated, place the eggplant pieces into the oil. Fry the eggplant pieces in small batches if necessary. Fry each batch on one side until golden brown. This usually takes about one minute for each side.
Using tongs, transfer the eggplant pieces to a paper towel to drain excess oil, and sprinkle with salt. Add marinara sauce as an option for dipping or topping the eggplants.