Berenjenas Empanizadas

Ingredients

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

Directions

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