Slice your eggplant into 3/8" thick circles. Zucchini must be cut thinner, about 1/4" thick, since zucchini take longer to cook.
Slice tomatoes into thin 1/8" slices
Generously season your flour with salt and black pepper.
Prepare egg wash by whisking two eggs with about 1 tbsp of water.
Heat one cup of oil in the heavy bottom skillet on medium heat.
Dredge your eggplant or zucchini circle in flour, egg wash, and flour again before placing them into the heated skillet.
Fry about two and a half minutes on each side or until golden brown.
To finish, place a dab of aioli on top of each fritter and spread it. Place the sliced tomatoes on top of each fritter. Finish with another dab of aioli and some herbs for decoration like parsley or dill.
Enjoy and share it with friends!
YUM, YUM, yum
This will be our Dinner one day next week.
I had Moussaka [ Greek eggplant ]
for Dinner tonight, love eggplant.