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PREPARATION: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 strips in batter and deep fry in hot oil (about 365°) until golden brown. Drain on paper
towels. 6 servings.
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