1 lg. eggplant
1 c. flour
1 c. buttermilk

Peel eggplant and cut in French style pieces. Soak in salt water approximately 1 hour. Then drain. Put 1 cup buttermilk, in 1 cup flour in separate bowls, salt and pepper flour to taste. Dip eggplant in buttermilk, then in the flour and deep fry until brown.