Greek Fried Eggplant Aubergine Melitzanes Tiganites

My mother made this a lot and we loved it!!

For fritter batter: sift 1 cup plain flour and a pinch of salt into a bowl.

Add 1 egg yolk , 1 tablespoon oil and 3 / 4 cup lukewarm water.

Beat until smooth.

Let stand for 10 minutes then fold in stiffly beaten egg white.

Use immediately.

Wash and dry eggplant.

I place paper towels over and under the eggplant to soak up all the liquid.

Just keep changing them for a while until they quit getting really wet.

Cut into 1 / 4 inch slices and spread out on trays.

Sprinkle with salt and leave for 1 hour.

Pat dry with paper towels and coat with flour or fritter batter.

I like the fritter batter.

Shallow fry in hot oil until golden brown and crisp on each side - 10 minutes in all.

Drain on paper towel and serve hot with garlic sauce.

eggplant, salt, olive oil, garlic sauce, plain flour, egg yolk, oil, water