1 lg. eggplant, peeled
1 c. sifted flour
1 tsp. onion salt
1/8 tsp. pepper
1 egg, slightly beaten
1 c. milk
1 tbsp. salad oil
Fat or oil for deep fat frying
Salt
Grated Parmesan cheese

After peeling eggplant, cut in 1/2 inch slices. Cut slices in 1/2 inch strips. Mix together flour, onion salt and pepper. Combine egg, milk and salad oil; gradually add to flour mixture, beating until smooth. Dip eggplant strips into batter. Drain well on wire rack. Fry in deep hot fat 2 to 3 minutes, or fry in shallow fat (1/2 inch deep) from 2 to 5 minutes. Turn once. Drain on paper towels. Sprinkle with salt. Serve immediately with grated Parmesan cheese.