1 medium eggplant (1 pound), sliced crosswise 1/4 inch thick
1 teaspoon salt
6 ounces mozzarella cheese
1/2 teaspoon active dry yeast
1 1/2 cups warm water (105�F to 115�F)
2 cups all-purpose flour, divided
1/8 teaspoon black pepper
4 1/2 tablespoons olive oil
2 tablespoons minced fresh basil or 1/2 teaspoon dried basil
Vegetable oil
1 egg white
1 Place eggplant in a large colander over a bowl; sprinkle with salt. Drain 1 hour. Slice mozzarella 1/8 inch thick and trim to same size as eggplant slices; wrap in plastic wrap and set aside.
2 Sprinkle yeast over warm water in a medium bowl; stir until dissolved. Whisk in 1 1/2 cups flour and pepper until smooth. Let stand 30 minutes.
3 Rinse eggplant and drain well; pat dry with paper towels. Heat 1 1/2 tablespoons olive oil in skillet over medium-high heat; add eggplant in single layer. Cook until lightly browned, about 2 minutes per side. Drain on paper towels. Repeat with remaining oil and eggplant slices.
4 Sprinkle cheese slices with basil. Place one slice between 2 eggplant slices; press together. Dip eggplant stacks in remaining 1/2 cup flour just to coat.
5 Heat 1 1/2 inches vegetable oil in a large saucepan to 350�F. Adjust heat to maintain temperature. Beat egg white in bowl until stiff peaks form; fold into yeast batter. Dip stacks, one at a time, into the batter; shake off any excess. Fry stacks in hot oil until browned, about 2 minutes per side; drain