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Ingredients
- 1 eggplant
- 1 c. flour
- 1 tsp. salt
- 1 c. milk
- 1 egg
- 1 Tbsp. oil
Method
- Peel and cut eggplant in half, slice 1/2-inch thick.
- Cut slices into 1-inch strips.
- Soak in cold water for 30 minutes. Drain and pat dry.
- Dip into batter and fry in deep fryer or pan with 2-inches of shortening.