|Flour||1⁄4 Cup (4 tbs)|
|Cooking oil||1 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
Peel eggplant; cut into 1/4 inch slices.
Spread out on board or platter; sprinkle with salt.
Let sit 30 minutes to remove bitterness.
Place in bowl; cover with cold water.
Soak 10 minutes.
Drain; pat dry.
Place flour in shallow bowl; stir in enough water to make consistency of light cream.
Immerse each eggplant slice in batter; fry in 375 °F oil until golden brown on each side.
Season with salt and pepper.
Sprinkle liberally with paprika and cheese.