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2 medium eggs
1/2 c. grated Italian cheese
2/3 . water
1/2 c. flour
1/2 to 3/4 tsp. salt
2 or 3 eggplants (about 1 lb.

In a large shallow bowl beat the eggs until well blend-
ed. Add the grated cheese and water; stir to mix well. Slowly
add the flour and salt; beat until smooth. Peel the eggplant
and cut it into 1/2-inch slices. Test the batter with 1 slice
to make sure it sticks to the eggplant. If the batter is too
thick, slowly add a little bit of water and test again. When
the batter is ready, dip the eggplant slices in it and fry, a
few at a time, in deep hot fat until golden brown. Repeat with
remaining slices.

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