Wash the eggplants, and you can also peel them if you wish.

Cut them into slices and soak them in cold salted water for at least 30 minutes.

Drain all the water and pat the eggplant pieces with clean paper towels until dry.

In a large bowl, mix together the flour, cornstarch, salt and oregano.

Beat the eggs together and slowly add them to the flour mix, stirring constantly until the mixture is smooth.

Add the water or milk so the mixture is a little bit more liquid than a pancake batter.

Heat the vegetable oil in a skillet. There needs to be enough oil to cover one side of the eggplant slices. Be careful when cooking with hot oil and make sure not to burn yourself.

Drop the eggplant slices into the prepared batter then fry until both sides are golden brown. Once cooked, rest on a paper towel to soak up the grease.