1 lg. eggplant
1/4 c. flour
1 egg, slightly beaten with 1 tbsp. water
Fine bread crumbs (flavored)
Salt
Cooking oil

1. Pare eggplant and cut into 1/4 inch slices.

2. Sprinkle with salt as you layer the eggplant on a glass dish. Cover with another glass dish and place a heavy pot on top. Eggplant will give off brown liquid. Drain after 1 hour.

3. Rinse slices and pat dry or place on paper towels.

4. Dip slices in flour then egg, then crumbs.

5. Fry in deep hot oil (380 degrees) about 2 minutes.

6. Drain on absorbent paper.

Makes approximately 6 servings.