1 lg. eggplant
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 eggs, beaten
Peanut oil

Peel eggplant and cut into finger sized strips; set aside. Combine flour, baking powder and salt in a small bowl, mixing well. Add milk, eggs and 1 teaspoon peanut oil, stirring until smooth. Dip eggplant strips into batter. Deep fry in hot oil, 375 degrees, until golden brown. Drain on layers of paper towels.