Wash the eggplants, cut them into round slices or longer pieces lengthwise. In a suitable container, salt them thoroughly and leave them at an angle to drain them of their bitterness. Then wash them under running water and dry them well.
Beat the eggs well in a bowl. Separately, mix the flour and breadcrumbs, along with the garlic powder and parsley if desired. Heat enough oil for frying. Roll each eggplant in eggs, the flour mixture and eggs again, respectively.
Put them in to fry to a nice brown tan on both sides. Drain the finished crumbed eggplants onto a cooking grid with paper underneath. Serve the fried eggplants topped with feta cheese and garnished with fresh vegetables.