10 cloves garlic
1/2 cup all-purpose flour
1/2 cup buttermilk baking mix
1 teaspoon oregano
1/2 teaspoon black pepper
1 large egg
1. Cut eggplant into 1/2-inch slices. Place in single layer on paper towels. Sprinkle with salt and set aside for 30 minutes.
2. Using garlic press, press 6 garlic cloves and place into mixing bowl. Add flour, biscuit mix, oregano, pepper, slightly beaten egg and enough water to make batter the consistency of pancake batter.
3. Pour half olive oil and half salad oil to a depth of 1/4 inch in a skillet over medium heat. Crush four garlic cloves with flat edge of knife; add to oil and sauté until lightly browned. Press the cloves against sides of pan just before removing to release more of the garlic flavor.
4. Coat each eggplant slice with batter; fry, being careful not to brown too fast. (Do not burn.) Serve immediately.