1 med. eggplant, peeled
1 c. all-purpose flour
1 c. ice water
1 slightly beaten egg
2 tbsp. cooking oil
1/2 tsp. sugar
Fat for drip-fat frying
Grated Parmesan cheese

Halve eggplant lengthwise; cut crosswise into 1/2 inch strips. Beat together flour, ice water, egg, oil, sugar and 1/2 teaspoon salt. Dip eggplant strips in batter, allowing excess to drain off. Fry, a few at a time in deep hot fat (365 degrees) for 4-5 minutes. Drain on paper toweling. Sprinkle with additional salt. Serve hot with Parmesan cheese.