3 medium eggplants
2 tablespoons salt
1/2 cup olive oil For Stuffing:
4 ounces white cheese
1 bunch of chopped parsley For Frying:
1 cup beer
2 demitasses flour
2 demitasses cornstarch
Cut the stems off the eggplants. Peel 1/2-inch-wide strips of skin lengthwise, leaving the next inch with the skin on. Repeat until you have a striped effect. Then slice eggplants crosswise into slices 1 inch thick. Soak for half an hour in salted water to extract the bitter juice. Remove from water and squeeze well and, if possible, dry them.
Put cheese in mixing bowl and mash with fork. Add egg and parsley and mix well. Place a small amount of this stuffing between two pieces of eggplant.
Dredge them with flour. Dip them in a mixture made of the flour, salt, cornstarch, egg and beer. Fry the pieces until golden brown, drain well and serve hot.