1. Prepare the Eggplants

• Peel the eggplants and slice them into 1/2-inch thick rounds.
• Fill a large bowl with 3 liters of water and add salt. Submerge the eggplant slices in the salted water and soak for 30 minutes to remove bitterness.

2. Drain and Dry

• After soaking, drain the eggplants and pat them dry with a kitchen towel or paper towels to ensure the coating adheres properly.

3. Prepare the Coating

• In a shallow bowl, beat the eggs and season with salt and pepper.
• In another bowl, mix the mayonnaise and mustard until smooth.
• In a third bowl, combine the breadcrumbs, flour, and smoked paprika.

4. Coat the Eggplant Slices

• First, coat each eggplant slice in the mayonnaise-mustard mixture.
• Dip it into the beaten eggs, letting any excess drip off.
• Finally, coat the slice with the breadcrumb mixture, pressing gently to ensure even coverage.

5. Heat the Oil

• Heat enough oil in a large skillet over medium heat for shallow frying. The oil should sizzle when you drop in a breadcrumb, indicating it’s ready.

6. Fry the Eggplants

• Carefully place the coated slices in the hot oil and fry for 3–4 minutes per side until golden brown and crispy.
• Fry in batches, ensuring you don’t overcrowd the skillet.
• Transfer fried slices to a plate lined with paper towels to drain excess oil.

7. Serve

• Serve the crispy eggplant slices immediately, garnished with smoked paprika or fresh herbs if desired.