Cut the eggplants into slices and let them rest for at least an hour in salt, drain them eliminating all the excess water.

Beat the eggs in a bowl adding a pinch of salt and a pinch of pepper.

Add the grated Parmigiano Reggiano, chopped parsley, salt, and pepper to the breadcrumbs.

Heat the oil and bring it to a temperature of 180°C (356°F).

Dip the sliced eggplants in the beaten eggs, then in the breadcrumbs, and after having breaded them well on both sides

fry them a little at a time in boiling oil, remove and drain them on absorbent paper, or on a wire rack.

Sprinkle with enough salt and serve hot or lukewarm.