1 med. eggplant
1 c. all purpose flour
1 c. ice water
1 slightly beaten egg
2 tbsp. cooking oil
1/2 tsp. sugar
1/2 tsp. salt
Grated Parmesan cheese

Cut eggplant in half lengthwise, pare. Slice 1/2 inch thick. Cut slices in 1/2 inch strips. Just before serving, beat together flour, water, egg, oil, sugar, and salt. Dip eggplant in batter. Allow excess batter to drain off. Fry a few at a time, in deep, hot fat for 4-5 minutes. Drain on paper towel. Sprinkle with additional salt and serve hot with Parmesan cheese.