Eggplant Fritters
Source: Cooking with Class by Anne Moreschi

1 large eggplant
1/2 cup parsley, chopped
3 eggs
2 cups flour
1 tbsp baking powder
1 1/2 to 2 cups water
dash salt
dash pepper
vegetable oil for frying

Peel eggplant; discard ends. Slice into 1/4 inch thin rounds. Then slice the rounds in half and slice into thin, julienne strips. Put in colander, salt, and let drain while preparing batter.

In large bowl, beat up eggs. Add flour, baking powder, and 1 1/2 cup water. Mix well. Stir in eggplant. If batter is very thick, add more water. Batter should be thick enough to spoon.

Heat about 1/4 inch oil in large frying pan. Add batter by spoonfuls, spreading out to a flat circle. Cook over medium heat until browned on one side then flip over and continue cooking.

You may need to add more oil at some time during frying.

Serving Ideas: Put on serving plate and sprinkle with parsley.

NOTES: Fritters may be prepared a day in advance. Cool completely, cover well, and refrigerate. Bring to room temp, put on baking sheet and heat in 425 oven.