Preheat the oven to 400° F. Place the whole eggplants on a baking sheet and bake until the skin is wrinkled and dark and the interior is soft. This takes about 50–60 minutes. When they are cool enough to handle, scoop the flesh into a sieve or colander and leave for 1–2 hours to let some of the juices drain away. Then chop and mash the flesh and stir in the flour. Use sufficient flour to make a thick dropping consistency; the exact amount varies depending on the size and juiciness of the eggplants. Heat one inch of oil in a frying pan. When a half-inch cube of bread dropped into the oil rises immediately to the surface, the oil is hot enough. Drop in tablespoonsful of the eggplant mixture and cook until golden, turning once. You can make 4–6 at a time depending on the size of the pan. They take only 2–3 minutes per side to cook. Transfer them to a dish lined with paper towels to absorb excess fat. Sprinkle with salt and serve immediately as a side dish.
4 medium eggplants, each about 8-12 ounces 2 eggs plus 1 extra egg white, beaten salt and pepper to taste 1-2 teaspoons oregano, or to taste ½ cup flour, or more as needed olive oil or peanut oil for frying