Peel the eggplant and cut into finger-sized pieces, 1/2" x 3". Place eggplant pieces in a colander and salt thoroughly. Let stand for one hour. Thoroughly rinse the eggplant and dry on paper towels.
In a medium bowl, beat eggs with milk until combined. Mix the Bisquick, salt and pepper together on a sheet of foil. Dip the eggplant into the egg mixture, shake to drain excess and thoroughly coat with breading mix. Place the eggplant pieces on a platter and refrigerate for 30 minutes (to allow the breading to set). Heat 1 inch of oil in a medium pan over high heat. When the oil is hot, place the eggplant pieces in the oil, a few at a time and fry until golden brown (2-3 minutes). Drain on paper towels and serve warm. 6 appetizer servings.