1 lg. eggplant
1 tbsp. salt
1 1/2 c. fine cracker crumbs
2 eggs, well beaten
Salad oil
Pepper to taste

Peel eggplant and cut into finger-size strips. Sprinkle with salt; cover with water and soak 1 hour. Drain and pat dry with absorbent towels.

Coat eggplant with cracker crumbs; dip in egg and coat again with crumbs. Fry in hot oil until golden brown. Yield: 8 servings.