Breaded Eggplant (Melenzane Impanate)

Cut the eggplants in slices 1 cm thick lengthwise or crosswise ,blanch them in boiling salted water for 2 minutes, place them on absorbent paper and dry them.
In a large plate place the bread crumbs, cheese, chopped parsley, chopped garlic, salt, pepper and mix together.
In a bowl put the eggs and beat vigorously.
Dip the slices of eggplant in egg and then press them from both sides on the bread crumbs mix.
Put in a frying pan a little olive oil, let it warm up, lay the eggplant and cook from both sides till golden brown. Once cooked, place place them on a paper towel to remove excess oil..serve hot.

Breaded Eggplant (Melenzane Impanate)

Makes 4 servings:
3 medium eggplants
3 cloves of chopped garlic
3 eggs
1 small bunch of chopped parsley
150 g bread crumbs
extra virgin olive oil
100 g of grated parmesan cheese
salt & pepper