Cut the peeled eggplants into round slices, add salt. Let them stand for 1 hour, then drain. Fry them lightly in oil.
Prepare a stuffing from: crumbled feta cheese, grated boiled eggs and finely chopped parsley. On top of half the fried eggplant slices, put a little bit of stuffing and cover them with the other halves.
Press them gently and roll them in flour, then in beaten egg. Fry again in oil on both sides.