Cut eggplant in half. Pare and slice 1/2 inch thick. Soak in ice water about 30 minutes. Dip in the following batter. 1/2 tsp. salt 1 beaten egg 1 c. milk 1 tbsp. melted fat

Beat until smooth. Dip strips into batter and fry in hot fat (365-375 degrees) about 2-5 minutes (until golden brown).