Greek Fried Eggplant (Aubergine) (Melitzanes Tiganites)

• 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

1. For Fritter Batter: Sift 1 cup plain flour and a pinch of salt into a bowl.
2. Add 1 egg yolk, 1 tablespoon oil and 3/4 cup lukewarm water.
3. Beat until smooth.
4. Let stand for 10 minutes then fold in stiffly beaten egg white. Use immediately.
5. 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.
6. Cut into 1/4 inch slices and spread out on trays.
7. Sprinkle with salt and leave for 1 hour.
8. Pat dry with paper towels and coat with flour or fritter batter. I like the fritter batter.
9. Shallow fry in hot oil until golden brown and crisp on each side - 10 minutes in all.
10. Drain on paper towel and serve hot with Garlic Sauce (optional).

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

Taken from www.food.com/recipe/greek-fried-eggplant-aubergine-melitzanes-tiganites-176194 (may not work)