1 eggplant
1 egg
1/2 c. sugar
1/4 c. evaporated milk
1 c. self-rising flour
1 tsp. vanilla

Peel and boil eggplant in salted water. Boil until tender, about 30 minutes. Drain and mash eggplant. Add egg, sugar, milk, and vanilla. Mix well. Add flour. Mixture should be slightly stiff. Drop by teaspoonfuls in very hot oil. Cook slowly until golden brown. Drain on paper towel.