Use a large eggplant cut into slices 1/4 of an inch size .
mix in a bowl 2 eggs, 1t spoon of salt and 1t spoon of paper. Add a cup of flour and mix together. Incorporate milk to make a batter of pancake consistency ..
In a skillet, heat some olive oil and drop slices of eggplant dipped in batter you just made.
Cook on both sides for few minutes until golden brown . Remove and place on paper towels to absorb as much oil is possible. Place in a dish for serving and sprinkle parmesan cheese.