Prepare the aubergines:
Cut the ends of the aubergines and peel them partially, leaving strips of peel for a decorative effect.
Slice the aubergines into thin slices, about half a centimeter thick. Arrange the slices on a cutting board and sprinkle them evenly with coarse salt. This will help eliminate the bitterness of the aubergines and make them crispier.
Drain the aubergines:
After about 30 minutes, the aubergines will have released some of their liquid. Dry them with kitchen paper to remove excess salt and water.
Breading the aubergines:
Prepare three soup plates: one with flour, one with beaten eggs and one with breadcrumbs.
Dip each slice of aubergine in the flour, then in the beaten egg and finally in the breadcrumbs, making sure to cover each slice well.
Fry the aubergines:
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