3 large eggplants (sliced)
oil (I used corn oil)
½-1 cup flour
Season sliced eggplants with salt.
Heat oil in a large frying pan over medium heat.
Dip eggplant slices in flour and place in frying pan.
Fry each side until golden brown.
Drain on kitchen towels.
Serve with “Garlic Potato Sauce”.
Serves 6 people as a side dish.