Jackstraw Eggplant

Directions

1. 1
   Cut eggplant in half lengthwise; pare, slice 1/2-inch thick. Cut slices in 1/2-inch strips.
2. 2
   Make batter.
3. 3
   Mix flour with salt. Combine egg, milk and salad oil; add gradually to flour, beating until smooth.
4. 4
   Dip eggplant strips in batter; drain well on wire rack.
5. 5
   Fry 2 to 5 minutes in deep hot fat (375°) or in shallow hot fat.
6. 6
   Drain on paper towels.
7. 7
   Sprinkle with salt and Parmesan cheese, if desired.
8. 8
   Makes 6 servings.