Preparation
Peel eggplant; discard ends. Slice into 1/4-inch thin rounds. Then slice the rounds in half and slice into thin, julienne strips. Put in colander, salt, and let drain while preparing batter. In large bowl, beat up eggs. Add flour, baking powder, and 1-1/2 cups water. Mix well. Stir in eggplant and parsley. If batter is very thick, add more water. Batter should be thick enough to spoon. Heat about 1/4-inch oil in large frying pan. Place spoonful in hot oil to fry. Repeat with remaining latkes, cooking 4 to 5 patties at a time, flipping when golden on the first side. Do not crowd pan or they will not brown and crisp properly. Drain latkes on paper towels and keep warm in the oven at 250 degrees F until all are completed.

Yield
2-4 servings