Jackstraw Eggplant

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 (375u00b0) or in shallow hot fat.

6. 6

   Drain on paper towels.

7. 7

   Sprinkle with salt and Parmesan cheese, if desired.

No additional tips available.