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

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