1 pound purple eggplant (1 small eggplant)
1 teaspoon of coarse salt
1/4 cup of nonfat liquid egg substitute
2 tablespoons of all purpose flour
1 tablespoon of water
Olive oil cooking spray  


Cut the eggplant in half lengthwise, sprinkle it with the salt and set it aside for 45 minutes. Pat the eggplant dry with paper towels and slice it very thin lengthwise. In a wide shallow bowl, whisk together the egg substitute, flour and water. Dip the eggplant slices in the batter to coat them all over. Preheat a large nonstick skillet over medium high heat, spray it once with the olive oil. Cook the eggplant in batches for about 1 minute, until the tops look dry and the bottoms are browned.  Flip and cook for about 1 minute more, until browned on the second side. Makes 6 servings