Peel eggplant and cut to size of large French fries. Soak 30 minutes
in salted water.Rince and pat dry. Make a batter with egg and milk
and season well with salt and pepper. Dip eggplant into batter, roll
in flour and deep fry until golden.Sprinkle with additional salt
and serve with powdered sugar.Serves 4 as hors d'oeuvre with
cocktails, or as vegetable with entree.
