1 lg. eggplant
1/2 c. Italian bread crumbs
1/2 c. yellow cornmeal
1 c. plain flour

Peel eggplant. Slice into 1/2-inch slices, crosswise. Soak in salted water. Combine cornmeal and bread crumbs. Roll slice of eggplant in flour, then dip in salt water in which eggplant is soaking. Roll in bread crumbs/cornmeal mixture. Fry in hot oil until brown.