1 c. flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. garlic salt
1 tbsp. Parmesan cheese
1 c. water
1 egg
Medium to lg. eggplant
Oil for deep frying

Medium to large eggplant, cut lengthwise into pickle strips. Leave skin on. Sprinkle with salt and put a plate on top for weight. Mix batter ingredients well. Rinse salt from eggplant. Dip in batter and fry until brown. Drain on paper towel.