Parmesan-Crusted Fried Eggplant

Steps

1. In a bowl, beat the eggs with salt, pepper, and crushed garlic.
2. Stir in the grated parmesan, reserving a small amount for serving.
3. Wash the eggplants, trim the ends, and peel them.
4. Slice the eggplants into rounds about 5-8 mm thick.
5. Coat each slice first in flour, then in the egg-parmesan mixture.
6. Heat olive oil in a large skillet over medium heat, then add the butter.
7. Once the butter foams, reduce the heat slightly and add the eggplant slices in a single layer, not overcrowding the pan.
8. Fry for 2-3 minutes per side until golden brown.
9. Transfer to a paper towel-lined plate to drain excess fat.
10. Repeat with remaining slices, adding more oil and butter as needed.
11. Plate the fried eggplant, sprinkle with reserved parmesan, and garnish with fresh herbs if desired. Serve immediately.