1 med. eggplant
1 egg, beaten
2 or 3 tbsp. milk
All-purpose flour or fine dry bread crumbs
Salt and pepper
Salad oil

Pare eggplant and cut into 1/2 inch slices. Combine egg and milk. Dip eggplant slices in flour, then in egg mixture. Dip again in flour and season with salt and pepper. Fry slowly in a small amount of hot oil until browned on one side and rather transparent. Turn and brown on other side.