1 eggplant
1 egg, beaten
2 tablespoons of milk
1 cup of seasoned flour

Peel the eggplant and cut into strips. Place in salted ice water in refrigerator for at least 1 hour, then remove and drain. Combine the egg and mil in a bowl. Dip the eggplant in the flour, then into the egg mixture and coat with the flour again. Fry in deep fat at 375ºF. for 3 - 4 minutes or until browned. Makes 4 servings