Eggplant Stacks - cooking recipe

Ingredients

1 medium eggplant, pared
1 egg, beaten
1 tsp. salt
6 Tbsp. salad oil
1/4 lb. sliced Cheddar cheese
1 c. tomato sauce
1/4 c. minced onion

Preparation

Pare as many Russet (Idaho) potatoes as desired.
Cut lengthwise into 3/8-inch thick slices, then cut slices into strips, 3/8-inch wide.
Rinse in cold water; drain thoroughly on paper towels.