Peel and slice fresh eggplant into 1/4" slices. Put eggplant, in a dish and sprinkle with McCormick Vegetable Supreme Seasoning "Buttery Herbs" on both sides. Sprinkle a little pepper of your choice on them. Don't add salt of any kind, the McCormick seasoning has plenty already. If you don't use the McCormick be sure whatever you use does have salt in it.
Let the eggplant sit "as is" for about 15 - 20 minutes. They will begin to release their natural liquid which gives you the sticking power needed to hold a dry mix. The salt makes it do this.
Heat cooking oil to about 350ºF.
Mix equal parts of flour and cornstarch according to amount you think you'll need. Dredge eggplant chips in the dry mix and fry only a few at a time. Flip once and remove when bubbling almost quits. Very lightly sprinkle some Creole seasoning on them (one side will do) right after you take them out. These are best eaten hot as they will get soggy after a while.
What's
nice about this method is the eggplant stays firm similar to a chip,
hence the recipe name.