2 lg. eggplants
6 eggs
2 c. milk
Salt and pepper to taste
2 c. flour
2 c. Crisco oil

Wash and paper towel dry eggplant. Slice in half inch slices. Mix eggs, milk, salt and pepper in a bowl. Dip eggplant slices into milk batter, then pass eggplant slices in flour. Fry in oil until browned on both sides. Yield: 6 servings.