Eggplant is notorious for absorbing a lot of oil when frying, which can make it heavy and soggy. The reason I like this recipe so much is that the batter is very light, the eggplant slices are nice and thin, and frying at high heat for just a few minutes gives the eggplant time to cook and crisp, but not enough time to sog. Nothing worse than oil-sogged eggplant! This recipe calls for my favorite batter: flour, salt, and soda water. The results are fabulous.