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Slice eggplant into 1 inch slices and lightly season each side with garlic powder and onion powder.
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Beat 2 eggs and 1 teaspoon Sazon completa; set aside
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Place the cornstarch on one dish and the panko bread crumbs(or cornmeal on another (make sure the dish has a flat surface)
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Dredge each side of the eggplant slice in the cornstarch, coating each side and shake off the excess
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Coat each side with the egg mixture, and dredge it in the panko bread crumbs(or cornmeal) lightly pressing each slice in the crumbs to make them adhere.
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Transfer the coated eggplant to paper towels and allow it to dry for 1-2 minutes.
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In a cast iron skillet, fry the eggplant slices on med-high heat in canola oil for 2-3 minutes on each side, until they are golden brown and transfer them with tongs to paper towels to drain.
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Sprinkle the eggplant lightly with the kosher salt, fresh ground pepper
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Garnish with fresh squeezed lemon juice and parsley if desired.