Instructions: 1. Peel and cut eggplant into finger sized strips. Sprinkle with 1 teaspoon salt, cover with water and let "sweat for 1 hour". Drain and pat dry with paper towels.

2. Combine flour, salt, egg, milk and oil, beat well.

3. Dip strip into batter. Fry in hot oil until golden brown. Drain well.

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