1 lg. eggplant
1 tsp. baking powder
1 c. flour
1/2 c. milk
2 tbsp. sugar
1/2 tsp. salt
1 egg

Peel eggplant, cut into cubes. Place it in a small pot with water to cover and boil until tender. Sift flour, sugar, baking powder and salt into a bowl. Add egg to milk. Stir. Blend into dry ingredients. Drain eggplant, mash and add to mixture. Mix well. Drop by the scant tablespoon into deep hot fat. Remove from oil after they are brown. Three tablespoons Parmesan cheese and one tablespoon minced onion may be substituted for the sugar.