Fried Eggplant Rounds

I have enough eggplant recipes that I could probably write a cookbook and title it "Eggplant Heaven!"  This one is especially good.

2 medium eggplants

2 eggs

1/2 to 3/4 cup sour cream

1/4 to 1/2 cup flour

salt

cooking oil for frying

Peel and slice the eggplant into 1/2 inch rounds.  Place in a bowl and liberally sprinkle with salt.  Combine well.  Let this sit while you prepare the batter.

In a bowl, combine the eggs and sour cream, mixing well.  Add flour and a teaspoon or so of salt.  If needed, add extra sour cream to get the right consistency for the batter.

Pour cooking oil into a skillet and heat over medium heat.  Dip eggplant pieces in the batter and place in the hot oil.  Fry on one side until well browned, then turn over.  With both sides browned, transfer to a plate covered with a paper towel.

That's it!  My favorite way of serving these is with brown rice and sliced tomatoes.  I should go through my sauce cookbooks and find a good sauce to serve with these but truthfully, they are so good all by themself.