Wash the eggplants and cut them into slices.
Mix the flour with the breadcrumbs and a little black pepper.
Beat the eggs very well, while heating the oil in the meantime.
Roll each eggplant slice in flour, then egg, flour and egg again.
Fry until they gain a golden color.
The oil needs to be heated really well so the eggplants don't end up too oily.
Once ready and fried, drain them onto paper towels.