1 medium eggplant, peeled, cut in finger size, strips
1 1/2 teaspoons salt, divided
1 cup all purpose flour
1 egg, slightly beaten
1 cup milk
1 tablespoon salad oil
oil, for deep frying
Sprinkle eggplant strips with 1 teaspoon salt. Place in a bowl, cover with cold water and let stand for 1 hour. Drain and pat dry with paper towels. Meanwhile, combine flour and 1/2 teaspoon salt in a mixing bowl. Add egg, milk and 1 tablespoon salad oil, beat until smooth. Dip eggplant in batter and deep fry in hot oil until golden brown. Drain well on paper towels. 6 servings.
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