Fried Eggplant- Berenjena Frita

1. 1

   In a frying pan, heat up about a cup to cup and half of Canola Oil over Medium to Medium high heat

2. 2

   Combine together the eggs, water and flour, mix well. Once mixed it should be the consistency of a pancake batter. If you like a thicker batter just add more flour a little at a time until you reach the desired consistency.

3. 3

   At this point, you can salt and pepper the batter to your desired seasoning level.

4. 4

   Peel the eggplant skin, with a vegetable peeler. Once the skin is peeled, cut eggplant into about 1/4 in rounds. You should be able to get about 25 slices. If you prefer to leave the skin on you can. It becomes tender once the eggplant is cooked.

5. 5

   Dip the eggplant slices into the batter coating it well and then fry. You can fry up to 4 pieces of eggplant at a time.

6. 6

   Best when eaten immediately.

* Per serving · 4 servings · Values may vary.