Baked Eggplant

2 cups flour
1 1/2 tablespoons Italian seasoning
1 teaspoon salt
1 teaspoon pepper
Water

4 large eggplants, peeled and sliced into 1” slices
Very salty water

Oil, for frying
Italian seasoning
Salt
Pepper
Crushed tomatoes

To make batter, mix together flour, Italian seasoning, salt, and pepper. Slowly add water and mix constantly until you make a batter which has the same consistency as pancake batter.
Soak the eggplant slices in salted water for 20 minutes. Take eggplant out of the soak water and squeeze the liquid out. Dip each eggplant slice in the batter and fry in a lot of oil on medium high heat. Fry the slices on both sides until slightly golden but still raw inside.
Arrange the fried slices into a greased pan. Cover the slices completely with crushed tomatoes. Sprinkle with salt, pepper, and a little Italian seasoning. Bake at 350 degrees until eggplant is soft, approximately 30 minutes.