2 Large (smooth skinned) Eggplant
1 cup plain flour
1 can beer
Cut eggplants into 1 cm slices, place onto a plate and sprinkle liberally with salt and leave for 30 minutes to allow excess liquid to be drawn out.
Rinse eggplant slices under cold running water and pat dry with kitchen towel
Place flour into a mixing bowl and gradually add beer while whisking until you have achieved a 'pouring cream' consistency.
Pour about 1/2 cm of oil into a large frying pan and heat
When oil is hot dip eggplant slices into beer batter, covering both sides and place into pan.
Allow to cook approximately 2 minutes on each side or until golden brown
Lift out of pan and place on serving plate covered with kitchen towel to drain. You will need to repeat with several batches