Greek Fried Eggplant (Aubergine) (Melitzanes Tiganites)

My mother made this a lot and we loved it!

• Ready In: 35 mins
• Serves: 4-6

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

Directions

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).