Ingredients Edit 2 large eggplants ¼ cup of oil 3 tablespoons of milk 4 tablespoons of cornstarch 2 teaspoons of salt 1 pinch of ground black pepper 2 eggs Directions Edit Cut the eggplants into ¼ inch-thick slices, sprinkle with one teaspoon of salt. Mix milk, cornstarch, eggs, pepper and the remaining salt. Stir. In a shallow frying pan heat the oil. Dip the eggplants in this mixture, then pass through the breadcrumbs. Fry until golden brown. Serve immediately. Retrieved from "https://recipes.fandom.com/wiki/Berenjenas_Empanizadas?oldid=626730" Categories: Dominican Vegetarian Eggplant Recipes Egg Recipes Recipes that need photos Add category Cancel Save Community content is available under CC-BY-SA unless otherwise noted.