[header] How to make eggplant fritters [title] Slice the eggplant into 3 mm (1/8 of an inch, or 1/3 of a cm) thick slices. [step] You can slice in rounds or lengths; the preference is yours but round slices tend to be easier to handle. [title] Soak in salted water for 10 minutes. 
[substeps] Drain after 10 minutes and leave to one side for later use. [title] Beat the egg with a quarter teaspoon of fine salt.