You will need:

1 large eggplant
Water – divided
Oil to cover bottom of pan
2 cups flour
2 eggs
1/4 onion very finely chopped
1 tbs Goya Adobo All Purpose
Seasoning
Salt to taste

Method:
Cut off the ends of the eggplant and peel. Slice the eggplant in about 1 1/ 2 inch rounds. Rinse and drain. Set aside.
In a measuring cup set aside about 1 cup of water. Then in a large bowl pour in flour and slowly add water until the flour begins to thicken up. Add eggs, mix well, add Adobo and onions. Mix well. Think of pancake batter, just a tad bit looser. Set aside.
In a skillet, add water up to about 1 inch. Add salt to taste. Bring to a boil and add the eggplant rounds. Boil for about 5 minutes on each side. Set aside on a paper towel to drain.
Dump the water in the skillet and dry the skillet. Place back on stove and add oil to cover the bottom of skillet. Heat on medium high. Add a few of the boiled eggplant rounds to the batter and fry in batches. Turn until they are nice and golden. Let cool on cooling wrack or plate with a tissue and enjoy.