Fried Parmesan Eggplant (Edited Version~Go To Chilli's Tonight, Make Fried Stuff Tomorrow...)

Tonight at CHILLI'S~ALL the profits go to St. Jude's to fight childhood cancer...This is what is for dinner tonight!

Did I ever mention to you that Southern Food is in my blood?

Oh, you bet ya, it is!

My mother was raised in the deep southwestern part of Virginia on a dairy farm. (My dad grew up in Cleveland-but that is besides the point.) The point is: I love southern food. Love.
However, I did not grow up eating it. My mom was very "health conscious" before it was cool-she used sugar sparingly, she scrambled our eggs-never fried them, she baked or grilled the chicken, and believed we needed to start our love affair with fresh veggies at an early age, so it was sliced up carrots, cucumbers, not fried okra. (She made us drink {DRINK!} a tablespoon of Cod Liver Oil every morning! I am telling you-health conscious before it was popular!!!)
But somehow-that southern way of cooking got in my blood. It could have been the fried eggs my Virginian grandmother made in bacon grease for us each summer, or the biscuits and gravy at Cracker Barrel I finally tried as a teenager. It could even be because I even married a boy whose roots start down in Alabama-I don't know.
What I do know is that I adore Southern Food.
I love (LOVE!) fried green tomatoes, and fried zucchini, and fried eggplant.
I love biscuits and gravy. (But I have never made it-)
I buy fried okra in a bag at Walmart because I have no idea where it is, or what it looks like in the fresh section of vegetables. (!)
I. LOVE. Southern. Food.
(I just love Southern Food!)
So, this Northern Girl made this last night for dinner (with my GRILLED chicken- for the health benefits-and Southern Sweet Tea-with just a little sugar thrown in for good measure-):

Fried Parmesan Eggplant

(The side dish that put a smile on Tin Man's face-he had no idea his Northern Wife was so Southern Inspired, but said it rocked!)

Fried eggplant strips with seasoned cornmeal coating, topped with Parmesan cheese.
Serve these eggplant strips with a little marinara sauce on the side, if desired.
*Our family served it with ranch on the side*
(P.S. For any other Northerners like myself {Self-Taught in the Southern Methods of cooking}-this cornmeal mix can be used to dip anything into-green tomatoes, zucchini, squash-whatever vegetable you need to fry up!)

Ingredients:
1 eggplant (about 1 pound)
1 teaspoon salt
3/4 cup cornmeal
1/8 teaspoon white pepper
1/8 teaspoon garlic powder
1/4 teaspoon Cajun seasoning
vegetable oil
1/4 cup grated Parmesan cheese

Preparation:
Peel eggplant, and cut into 2- x 3/4-inch strips; sprinkle with salt, and let stand 30 minutes. Pat dry. Combine cornmeal, pepper, and garlic powder. Dredge eggplant in cornmeal mixture, and fry in deep, hot oil (375°) until golden brown, cooking only a few at a time. Sprinkle with Parmesan cheese.Serves 4 to 6.
(Sorry! No picture-my whole family gobbled it all up!)


(...Who may be a Northerner, but with a dash of Southern food tendencies running in her blood!)