2 lb. whole squid, fresh or frozen (approximately 8 med. or 14 sm. squid)
1/2 c. evaporated milk
1 egg, beaten
1 tsp. salt
1/8 tsp. pepper
1 c. cracker meal
Fat for frying
1 med. eggplant
2 c. spaghetti sauce

Cut large squid into several pieces. Use the tentacles in other recipes. Pound squid with small teeth of mallet to tenderize.

Combine milk, egg, salt and pepper. Dip squid in milk and roll in cracker meal. Place squid in a single layer in hot oil, in a 10-inch fry pan. Fry at a moderate 350 degree heat, for 3 to 5 minutes. Turn carefully. Fry 3 to 5 minutes longer or until squid are lightly browned. Drain on absorbent paper.

Wash eggplant and slice crosswise. Fry eggplant in hot oil, in a 10-inch fry pan, until tender. Drain on absorbent paper. Place eggplant in a single layer in a well-greased baking dish approximately 12x8x2 inches. Place fried squid on eggplant. Pour spaghetti sauce over squid. Bake in a moderate 350 degree oven for 10 to 15 minutes or until heated. Makes 3 to 4 servings.

NOTE: Breaded squid may be grilled for 5 minutes on each side or until squid are lightly browned; or deep fat fried as follows: Place breaded squid in a single layer in a fry basket. Fry in deep fat, 350 degrees, for approximately 3 to 5 minutes or until squid are lightly browned. Drain on absorbent paper.