Wash the aubergines and cut into approx. 1 cm thick slices. Sprinkle the slices with salt on both sides and leave for 30 minutes. In this way they draw water and absorb less oil when frying.
In the meantime, mix the breadcrumbs with the parmesan, garlic and parsley. Beat the eggs in a plate, add a little salt. Heat the oil in a frying pan.
Pat the aubergine slices dry with kitchen paper. Turn in the egg and in the prepared breading. Fry on both sides over a rather low heat (each side approx. 2 min.). The slices should be golden brown. If the heat is too high, the garlic will burn.
If breading is left over, it can be frozen very well or used for meatballs.
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