Fried Eggplant

Ingredients:
- 1 eggplant
- 1 c. cornmeal (water ground)
- 1/2 c. self-rising flour
- 1/2 c. Betty Crocker Potato Buds instant potatoes
- salt and pepper to taste
- water

Directions:
- Peel and slice eggplant.
- Mix cornmeal, flour, Potato Buds, salt and pepper with enough water to make batter.
- (The batter should be a little thinner than for fried cornbread.)
- Dip eggplant slices in batter, making sure each side is completely covered.
- Heat oil (just enough oil to keep slices from sticking) in frying pan until hot and place eggplant slices in hot oil.
- Fry until brown.