Greek Fried Eggplant (Aubergine) (Melitzanes Tiganites) - cooking recipe

Ingredients

1 lb eggplant
salt
olive oil (for frying)
garlic sauce
Fritter Batter
1 cup plain flour
1 pinch salt
1 egg yolk
1 tablespoon oil
3/4 cup lukewarm water

Preparation

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 (optional).