Beer Battered Deep-Fried Eggplant
- 2 cups flour
- 1 egg, beaten
- 2 tsp dried parsley
- 2 tsp garlic powder
- 2 tsp dried oregano
- salt & pepper to taste
- 1 cup beer
- 1 large eggplant, cut in 1/4" slices
- 1 cup oil
In a shallow bowl combine flour, egg, parsley, garlic powder, oregano, salt & pepper. Gradually add beer, stirring, until a thick batter forms. Add more or less beer depending on the desired consistency of the batter.
In a heavy frying pan, heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat. When oil is hot, dip eggplant in batter and fry, turning once to brown evenly on both sides. Drain on paper towels.