1/4 cup butter, melted
1/2 cup milk
1 egg, well beaten
1/2 teaspoon salt, plus salt to taste
1/2 cup sifted all-purpose flour
1 small eggplant, unpeeled, cut crosswise into slices 1/4 inch thick
2 medium-sized zucchini or other summer squash, cut crosswise into slices 1/4 inch thick
Vegetable oil, sunflower or canola for frying
Freshly ground black pepper

    In a large bowl, combine the melted butter, milk, egg and the 1/2 tsp salt. Beat for 2 or 3 minutes with an electric or hand held beater. Beat in the flour, a little at a time, until it has all been incorporated. Slip the vegetable slices into the batter.
    In a deep skillet over medium high heat, pour in the vegetable oil to a depth of 2 inches. When a tiny bit of batter dropped into the oil forms a ball and sizzles, the oil is ready. Working in batches, lift out the batter-coated vegetables with tongs and slip them into the skillet; do not crowd the pan. Reduce the heat to medium and fry, turning once, until the batter puffs and turns golden, about 45 seconds or so on each side. Using tongs, remove the cooked vegetables to paper towels to drain. Repeat, working quickly, until all the vegetables are fried, increasing the heat under the oil if necessary for the batter to puff properly. Sprinkle the fritters with salt and pepper and serve hot or at room temp.


4-5 Asian eggplants
1 basket of cherry tomatoes
1 bunch basil
4 cloves garlic
Pasta of your choice
Parmesan cheese
Slice eggplants diagonally and saute on stove top until browned on both sides. Slice cherry tomatoes in half and marinate with olive oil, garlic and chopped basil. Combine eggplants and cherry tomato into pasta, with Parmesan.