Mix the flour and eggs and use the hand mixer to mix with the milk to form a viscous dough. I always make the amount of milk by feeling, approximately 3-4 cups. The dough can be seasoned with the specified spices, since eggplants are rather bland and have hardly any taste of their own.
Wash the eggplant and cut into 1 cm thick slices. Turn the slices one by one in the batter and fry them in a pan with plenty of fat until golden brown.
Grilled cheese goes very well with it, also seared in the pan.
Instead of eggplants, you can also use other vegetables, such as zucchini.
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