1 (1 lb.) eggplant
1 tsp. salt
3/4 c. cornmeal
1/4 tsp. white pepper
1/8 tsp. garlic powder
Vegetable oil
1/4 c. grated Parmesan cheese

Peel eggplant and cut into 2 x 3/4 inch strips; sprinkle with salt, and let stand 30 minutes. Pat dry. Combine cornmeal, pepper and garlic powder. Dredge eggplant in cornmeal mixture and fry in deep hot oil until golden brown, cooking only a few at a time. Sprinkle with Parmesan cheese. Yield: 4 to 6 servings.