Peel eggplant; cut it into "french-fry"-size pieces.
Dip pieces of eggplant in beaten egg, then into bread or cracker crumbs.
Fry in oil over medium heat, in single layer, until brown.
Drain on paper towels.
Serve eggplant hot with soy sauce for dipping.
Makes approximately 4 servings as an appetizer, or approximately 2 servings as a side dish.