Heavily salt eggplant slices and allow to drain in a colander for 1 hour. Meanwhile, prepare a smoker at 180-200 degrees.
Rinse eggplant, pat dry with a paper towel, and smoker for 1 hour.
Remove eggplant from smoker and let cool
Place almond milk and cornmeal breading in 2 separate bowls. For the cornmeal add paprika, pepper, and oregano mixing well.
Heat oil in a skillet or fryer to 350 degrees.
Bread eggplant slices by first dipping in almond milk, then in breading.
Working in batches, carefully place breaded eggplant slices in hot oil and fry for 2-3 minutes on each side, until golden brown. Remove from oil with a slotted spoon and place on a paper towel-lined plate or wire rack with baking rack beneath to drain.
For a non-vegan version use buttermilk instead of the almond milk.
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