Pare eggplant
Salt water
1 egg
Bread or cracker crumbs

Pare eggplant and cut in slices 1/2 inch thick. Soak slices in salt water for about an hour. Drain and wipe dry. Dip slices in beaten eggs and roll in fine bread or cracker crumbs. Fry in hot fat (or deep fat) until well browned on both sides. Serve with catsup or tomato sauce.