Slice the eggplant or cut them in the way you prefer and place them in a bowl to pour the beer. It’s important the beer covers all the eggplant slices, in case of needing more beer don’t hesitate to add it.

Let them rest for 20 minutes, drain them and finish eliminating the excess of liquid using cooking paper.

Then, add a pinch of salt to the flour and cover each one of the eggplant slices with flour and remember to remove the excess. You can use a colander to make the latter easier.

Fry them in hot oil until they turn lightly brown to prevent them from getting burnt and bitter.

Remove them from the oil when they’re ready and finish removing the excess of grease by placing them on a cooking paper, in this way they will be even crunchier.