One medium eggplant, peeled and sliced into 1/4 inch slices (do not remove seeds)
Combine 1 egg and 1/4 cup of milk for dipping the eggplant.
Make your coating with corn meal, flour, salt, and paprika. I don't use exact measurements usually and adjust to taste, but try 1 1/2 cups flour, 1 tablespoon of paprika, and 1 teaspoon of salt.
put about 1/4 inch of oil in the bottom of a large frying pan and heat to medium high.
Dip the eggplant slices in the egg mixture then dredge in the flour mixture, coating both sides well. Pan fry until golden brown on each side, only a couple of minutes on each side is needed. Drain on paper towels and salt and pepper to taste. Best served immediately as it tends to get soggy when it cools.