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Batter-Dipped Eggplant

  Peel eggplant and cut as for French fries, or in 1/4" slices. Layer in a large bowl, sprinkling salt on each layer. Let stand for at least 30 minutes and then drain off the liquid. (The salt draws out the excess water.) Pat dry with paper towels and dip in batter.
  Mix all batter ingredients in a blender or mixer, and chill, covered, for at least 30 minutes, or until needed.
  Coat only enough eggplant in the batter to fry at one time. Fry in preheated deep fat at 375 F. until golden brown.

Serves 6 

2 medium eggplants
2 T. salt

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