1 eggplant (1 lb.)
1 tsp. salt
3/4 c. cornmeal
1/4 tsp. pepper
1/4 tsp. garlic powder
Oil
1/4 c. Parmesan cheese

Peel eggplant; cut into 2x3/4 inch strips. Sprinkle with salt; let stand 30 minutes; pat dry. Combine cornmeal, pepper and garlic powder; add eggplant. Stir to coat.

Fry in deep hot oil (375 degrees) until golden brown, cooking a few strips at a time. Drain and then sprinkle with Parmesan cheese. Serve hot. Yield: 4-6 servings.