First prepare the aubergine, thinly peel it. I use my potatoe peeler for this

Slice the aubergine about 1/2 an inch or slightly thinner slices

Put all the slices into the milk in a bowl, make sure that they are all covered . I place a plate on top to push them all down into the milk leave ti stand for about 3 hours in fridge.

Drain the milk of the aubergines and pat the aubergines dry. Discard the milk.

Whisk the eggs . Season the panko or breadcrumbs with cayenne pepper and salt or salt substitute. Add the flour into a deep plate . Have the three dishes side by side . Flour, egg and panko . First add a slice into the flour from both sides , tap off the excess flour then add the slice into the egg , ensure that it is covered from both sides , hold between your fingers and let the excess egg drip back into plate with egg. Then roll the slice into the panko or finer breadcrumbs .

In the meantime heat the oil add about 3-5 slices depending on size into pan . Cook the aubergine slices until crispy and golden brown . The trick is to keep the temperature of the oil an even temperature. They cook very fast .