Making the batter: Combine milk (or water), cornstarch, eggs, a pinch of pepper and a teaspoon of salt. Mix well. Dip the eggplants in this mixture.
Fry: In a frying pan heat 3 tablespoons of oil. Fry the eggplant slices until they turn golden brown, pouring a bit of the batter around them. Add oil by the tablespoons whenever needed.Rest on a paper towel to soak excess oil.
Serve: Use as a side dish, or meat substitute in your lunch, serve freshly fried.