A traditional from the adiratic coast- similar to parmesan, but without cheese on the inside

1 Eggplant
2 Egg
salt (a lot)
breadcrumbs, half a cup
olive oil
parsley, 1 bunch
basil 1 tablespoon dried, 6 large leaves fresh
garlic, one clove
Cheese, preferable Pecorino Romano, parmesan if not

Slice the eggplant into quarter inch slices

Raise one pinch of salt per slice and rub liberally over both sides. In a large plate, lay out the salted eggplant and place another plate and weight over it. Wait 30 mins for the juice to cry out- this relieves the bitterness of the eggplant. Wash off the juice and salt.

Finely chop the parsley and basil and mix with the breadcrumbs in a bowl

stir the eggs in a bowl and dip the eggplant in the egg, then into the breadcrumbs to coat. You may need more egg, if so just add and stir with the fork

In a frying pan, add oil and heat on medium. when the oil is frying, add the garlic minced and fry until it just barely starts to brown, about 2-3 mins. Add the eggplants, and fry until golden brown, about 2 mins a side. Some stoves require significantly more. add the cheese to each slice at the table.