Peel eggplant and cut into round discs, about the circumference of a mayonnaise jar top and 1 /4 to 1 /2-inch thick. Marinate eggplant in salted, lemon ice water until ready to cook.

Combine flour and Creole seasoning. Combine egg and milk.

To fry eggplant rounds; lightly dust in seasoned flour, shake off excess, dip in the egg wash, and coat with breadcrumbs. Fry a few at a time at 350 degrees until medium brown and crispy. Do not overload the oil. Drain on paper towels.

Yield: 12 servings