|Eggs||2 , beaten|
|Cornmeal||1 Cup (16 tbs)|
|Oil||1 Cup (16 tbs)|
Peel eggplant; cut into thin slices.
Dip eggplant slices into eggs; coat with cornmeal.
Brown in hot oil at medium temperature on both sides until brown.
Add salt and pepper.
Garnish with lemon wedges.