1 lg. eggplant
3 eggs
1 tsp. water
Flour
Dry bread crumbs
Salt and pepper
1/2 tsp. poultry seasoning
Oil

Peel eggplant and cut into 1/2 inch slices. Beat eggs with water in a shallow dish. In another shallow dish place 3/4 cup flour. Combine bread crumbs, salt, pepper and poultry seasoning in a paper bag. Cut eggplant slices into strips the size of French fried potatoes. Dredge strips in flour, then dip in beaten egg mixture. Drop into bag; shake bag to thoroughly coat eggplant strips.

Shake off any excess crumbs and allow to dry 15 minutes. Fry a few strips at a time in hot oil. Drain on absorbent paper and serve. Makes 4-6 servings.

When selecting an eggplant choose one that is firm and uniform n color. Eggplant may be cooked whole, peeled, sliced or chopped. They may be stuffed with meat or sauteed in oil; baked, broiled, scalloped, or topped with cheese, cream mushrooms or tomato sauce.