1. Slice the eggplants very thin, paring them if
large, and leave the skin on it young and tender.
2. Season the eggplant well with salt and pepper.
3. Make a light batter with eggs and flour.
4. Soak the slices in the batter.
5. Lift out and fry in the hot shortening.
6. When done on one side, turn.
7. When done, remove the eggplants to paper towels
or brown paper; keep warm.
8. Serve hot.