Peel eggplant and slice 1/4 inch thick. Layer in a colander and sprinkle with salt on both sides and weight down with a plate for one hour. Rinse and pat dry. Dip in a beaten egg and dredge in 1 cup of cornmeal in which 1/4 tsp. salt and 1/4 tsp. pepper has been added. Fry until golden in hot oil on both sides. Drain on paper towels. Eat as soon as possible.