1 pound eggplant trimmed and cut into strips, about 3 inches
1 teaspoon salt
1/4 cup all-purpose flour for dredging vegetable
oil for deep-frying
1/2 cup confectioners sugar for dipping
In a bowl toss eggplant with salt. Cover eggplant directly with a plate and weight with a 1-pound can. Let eggplant stand 1 hour, or until it gives off most of its liquid.
Rinse eggplant and drain well. Pat eggplant very dry with paper towels and in a bowl dredge in flour, shaking off excess.
In a 4- to 5-quart heavy saucepan heat 1 inch oil to 375°F. on a deep-fat thermometer and fry eggplant in 3 or 4 batches, stirring gently, until golden brown. Transfer eggplant with slotted spoon to paper towels to drain. Serve eggplant hot with sugar for dipping.