Prepare the eggplant: Slice the eggplant into rounds about 1/4‑inch thick. If you like, you can lightly salt both sides and let them rest on paper towels for 15–20 minutes — this helps draw out some of the moisture and reduces bitterness. Then pat them dry.

Set up your breading station: In one bowl, put the flour. In a second bowl, beat the eggs with the milk (if using). In a third bowl, spread the breadcrumbs and season them with a pinch of salt and pepper.

Coat the slices: Take each eggplant slice and dredge it first in flour (shake off excess), then dip into the egg wash, then press into the breadcrumbs to cover evenly. Set the coated slices on a plate or tray as you go.

Heat the oil: Pour enough oil into a heavy skillet to reach about ½‑inch depth. Heat over medium‑high until it’s shimmering. You can test by dropping a few breadcrumbs — if they sizzle immediately, it’s ready.

Fry in batches: Carefully add a few eggplant slices to the hot oil, without crowding the pan. Fry about 2–3 minutes per side, until golden brown and crisp. Use tongs or a slotted spatula. As eggplant absorbs oil, you may need to add a little more to maintain depth.

Drain: Remove fried slices and place them on a plate lined with paper towels to soak up excess oil. Continue until all slices are done.

Serve while hot: Sprinkle with a pinch of salt and a squeeze of lemon (if using), and garnish with parsley or herbs.