Summer Eggplant 

This is a dish I remember since I was a child.  My mom cooking this..what a taste. Same technique can be applied for zucchini and squash . Everything used here as ingredients  are organic 

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.