Torrejas de Berenjenas

Whisk together the milk, cornstarch, eggs, salt, and pepper to form a batter.

Heat a few tablespoons of oil in a pan over medium heat. Batter the eggplant slices and place in the pan, pouring some additional batter on top of them. Fry until golden, then flip and fry again until golden. Remove from pan to drain, and repeat process with remaining eggplants, adding more oil each time. Serve immediately.