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READY IN 15 mins

Eggplant Rounds

Read Reviews (28)

"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!" — BAWARCHI

Ingredients Edit and Save

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Types of Salt

Types of Cooking Oil

Original recipe makes 2 servings Change Servings

1/2 cup cornmeal
1/2 teaspoon chili powder
1/4 teaspoon dried oregano

salt to taste
1 eggplant, sliced into 1/2 inch rounds
1 quart vegetable oil for frying

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Directions

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.

Kitchen-Friendly View

PREP 5 mins
COOK 10 mins
READY IN 15 mins

Footnotes

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.

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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.

—El Jardin Organico

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Most Helpful Critical Review

Apr 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.

—Getty

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29 Ratings

Oct 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.

—LindaT

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Jul 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

—KAYSWV

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Jul 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.

—elizaBEASTie

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Jun 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.

—Kim

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May 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

—Matt

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Jul 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.

—Melanie C.

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Nutrition

Calories
196 kcal
10%

Carbohydrates
14.5 g
5%

Cholesterol
0 mg
0%

Fat
15.1 g
23%

Fiber
2.7 g
11%

Protein
1.8 g
4%

Sodium
6 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Eggplant Rounds

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 196
Calories from Fat: 136

% Daily Value *
Total Fat 15.1g 23 %
Saturated Fat 1.9g 10 %
Cholesterol 0mg 0 %
Sodium 6mg < 1 %
Potassium 211mg 6 %
Total Carbohydrates 14.5g 5 %
Dietary Fiber 2.7g 11 %
Protein 1.8g 4 %
** Sugars 3.2g
Vitamin A 3 %
Vitamin C 2 %
Calcium 1 %
Iron 8 %
** Thiamin 8 %
Niacin 10 %
Vitamin B6 6 %
Magnesium 6 %
Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.