Slice the egg-plant about half an inch thick, peeling the slices. Lay them in salt and water for an hour, placing a plate on them to keep them down. Wipe each slice dry, and dip into a batter made of a beaten egg, a cupful of milk, half a cupful of flour, and pepper and salt. Fry in boiling dripping and serve on a hot dish, first draining off all the grease.