1 medium eggplant
1 Tbsp. salt
Peel and cut eggplant into 1-inch squares and place in
container of water with salt. Soak for at least 30 minutes.
Drain and sprinkle with black pepper. Coat with Bisquick and drop
a few pieces at a time in hot oil, (cook as you would hush
puppies), browning on both sides.
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