1 eggplant, approx. 1 1/2 lbs.
2 eggs
1 tbsp. milk
2 c. fine dry bread crumbs
1 tsp. salt
1/8 tsp. pepper
Salad oil

Pare eggplant and cut crosswise into 3/4 inch slices. Cut each slice into 3 or 4 strips. Mix together eggs and milk. Combine crumbs, salt and pepper. Dip eggplant first into eggs, then coat with crumbs. Fry in 1/2 inch salad oil about 4 minutes, turning occasionally until browned on all sides. Drain on absorbent paper. Serves 4.