Instructions: Peel eggplant nad cut into finger-size strips. Sprinkle with salt and pepper. Combine egg and water; mix well. Dredge strips in flour; then dip in egg mixture and roll in breadcrumbs. Fry in hot oil (375 F.) Until golden brown. Drain on paper towels.

Yield: 4-6 servings.

magazine by Eloise Haynes, Greenville, Mississippi

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