1 1/2 lb. eggplant, fresh, peeled, sliced into 1/2 inch slices
3/4 tsp. salt
Water, cold
1/2 c. flour, wheat, general purpose, sifted
1/4 c. milk
1 egg
1 1/8 tsp. salt
2/3 c. bread crumbs, dry, ground, fine

Soak eggplant in slated water 30 minutes; drain. Dredge eggplant in flour; shake off excess. Set aside. Combine milk and egg. Dip eggplant in milk and egg mixture; drain well. Combine salt and crumbs (1 1/8 teaspoon salt). Dredge eggplant in salted crumbs; shake off excess. Fry 3 minutes or until golden brown.