2-3 eggplants, sliced lengthwise 1/4" thick
sea salt, to taste
olive oil, for frying
2 cups flour
5-6 gloves garlic, pressed
soy sauce, to taste
1. Put eggplant into a colander and sprinkle with sea salt all over and leave for about 20 minutes. This is done so the eggplant gives out its bitterness. Put flour onto a flat plate, then rinse the salt and the bitter juice of the eggplant. Do not dry!
2. Heat the olive oil in the frying pan, coat the eggplant with flour on both sides and fry until golden brown. Eggplants absorb a lot of olive oil, so you might have to add olive oil to the pan as you go. As you fry the eggplant, layer it in whatever dish you decided to use.
3. As you layer them by batches, press garlic on top, and sprinkle soy sauce on top of each batch. You are done! It is lovely hot, but also very delicious cold!
Serve with a side, or two for dinner, or make a sandwich. I made a sandwich with it the last time I made it for the first time and it was very good!