Cut the eggplants into slices that are neither too thin or too thick so that they can cook easily.

Place as much flour and beer in a bowl as is needed to make a thick batter.

Heat the oil well in the frying pan.

Dip the eggplants in the batter so that they are well coated on both sides and place them in the frying pan.

Let them cook until golden brown.

Remove them, place them on paper towels and salt them.