1 eggplant, peeled
1 egg, beaten
1/2 c. flour
1/4 c. cornstarch
1 tsp. salt
1/2 tsp. pepper
Oil for frying

Cut eggplant into sticks about 3/4 inch thick and 3 to 5 inches long. Dip into egg. Mix flour, cornstarch, salt and pepper; roll eggplant in mixture to coat. Heat about 1 inch of oil in skillet. Fry eggplant until golden, turning often. Remove; drain on absorbent paper. Serve with catsup. Yields 2 to 4 servings.