Fried Eggplant

1 lg. eggplant, peeled, and cut into rounds

salt and water

2 eggs, beaten

cornmeal, or flour

deep oil for frying

Soak sliced eggplant in a bath of salt water for about an hour. Drain well. Heat oil. Dip each slice of eggplant into egg, and dredge in cornmeal or flour. Fry on each side until golden. Serve as a side vegetable.

submitted by Dawn Donaldson

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