In a large skillet, heat plenty of olive oil over medium-high heat.
Once the oil is hot, fry the breaded eggplant slices in small batches, making sure not to overlap them in the pan.
Fry the aubergines for about 2-3 minutes per side, or until golden and crispy.
Once cooked, transfer the aubergines to a plate lined with absorbent paper to remove excess oil.
Serve:
Serve the crispy aubergines hot, accompanied by a fresh tomato sauce or a sauce of your choice, if you prefer.
These crispy aubergines are an excellent fried alternative to traditional aubergine parmigiana and are perfect to enjoy as an appetizer or side dish. 😋
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