Cut eggplant into 1cm/ 1/2 inch slices.

Sprinkle eggplant slices lightly with salt.

Place salted eggplant slices in a colander.

Let eggplant slices drain for 30 minutes to remove excess moisture.

Wipe eggplant slices dry with paper towels.

In a bowl, lightly beat the egg.

Add milk, paprika, cayenne pepper, black pepper, and garlic salt to the egg and milk mixture. Whisk to combine.

Spread cornmeal on a plate.

Heat oil in a frying pan or deep fryer for frying.

Dip each eggplant slice into the egg mixture, allowing excess to drip off.

Dredge the eggplant slice in the cornmeal, ensuring it's fully coated.

Shallow or deep fry the eggplant slices until golden brown, about 3-4 minutes per side.

Remove fried eggplant slices and place them on kitchen paper to drain excess oil.

Keep the fried eggplant slices warm until all slices are fried.

Serve hot.