1 med. to lg. eggplant
1 lg. egg
1 tsp. salt
1 box prepared corn muffin mix

Salad oil or other fat as needed

Peel eggplant and cut into pieces about the size of an inch cube, or larger if you like. Soak eggplant in bowl or pan of salty water to cover for 20 minutes or longer. (Eggplant will float so put a plate of appropriate size to hold eggplant down and put a weight on top of plate. A cup of water will do the job.)

Drain eggplant well and put into egg mixture. Remove from egg mixture and coat each piece with prepared corn muffin mix. Fry in deep fat as you do French-fried potatoes. When well brown, remove from fat with draining spoon and place on paper towels to drain. Add more eggplant to fat and repeat until all has been cooked. Serve hot.

Drained fat in which fish has been cooked is all right to cook the eggplant in.