Spicy Eggplant/Brinjal Bites

Wash and slice the eggplant into slices (about ¼ inch to ½ inch slices).

Lay them on a baking sheet or pan. Sprinkle both the sides with salt evenly. Leave in pan to release the moisture, for about 30 minutes.

Meanwhile, make the breading mixture: Crush cornflakes in a small blender. Mix with breadcrumbs.

In a 3 separate bowls, place some flour, milk and breadcrumbs and crushed cornflakes mixture. Stir about 1 teaspoon of crushed chilli flakes and ½ teaspoon of dried Italian seasoning into the cornflakes/breadcrumbs mixture.

Pat dry the eggplant slices with a tissue paper or paper towel to remove excess moisture. Heat some oil for deep frying.

Working one at a time, dip the slices first in flour, then milk and then coat evenly with the cornflakes-breadcrumbs mixture; make sure both the sides of the slices are well coated.

Once again, dip in milk and breadcrumb mixture to coat evenly. If you want a thicker crust for the eggplant bites, dip one more time in milk and breadcrumb mixture. Place in a separate plate.

Once the oil is hot, deep fry the coated and breaded eggplant slices in batches of 3 till golden brown, flipping over in between. Place in a paper towel lined plate to remove excess oil.

Serve hot, crispy and spicy eggplant bites with homemade marinara/spaghetti sauce, ketchup or your favorite sauce. Enjoy!!!!