Ingredients:
Instructions:
Peel the eggplant(s) and cut lengthwise into strips. Soak in the salted water for 1 hour, then drain and soak in plain water for 1/2 an hour. Drain and let dry. Whisk the egg(s). Sprinkle lightly with salt and pepper then dip in flour, then in the egg, then in the breadcrumbs. Transfer to hot oil and fry. Drain excess oil and serve.
Instead of flour and breadcrumbs, try using cornmeal. This recipe also works well with yellow summer squash.