This is a very traditional Sicilian dish. In the Mediterranean eggplants constitute a great number of dishes.
1 cup flour
2 cups breadcrumbs
Salt and pepper
Slice the eggplants lengthwise then sprinkle with salt and leave for at least an hour to release water.
After that time, pat dry the slices with paper towels.
Place the flour combined with salt and pepper, beaten eggs and breadcrumbs in separate bowls.
Heat the frying oil.
Meanwhile coat the eggplant slices first in flour, next dip in the egg, and then coat in the finely ground breadcrumbs.
Fry in deep extra virgin olive oil until golden brown.
Serve the fritters sprinkled with pecorino cheese and garlic based tomato sauce on the side.