Slice eggplant in even slices - this is one of the most important things in order to get slices evenly cooked.

In a bowl large enough to accommodate slices mix both eggs with a little milk.

On a plate mix flour, salt and pepper.

On a separate plate pour out a generous amount of bread crumbs.

Starting with flour press slices into flour mixture. Dip both sides into egg mixture. Then into bread crumbs. The secret to getting the bread crumbs to stick it's necessary to press slices into bread crumbs.

Heat oil in frying pan on between medium and medium-high heat. Don't crowd slices in pan when cooking. After 2 mins turn over and start reducing the heat. Once slices are done drain on paper towels and then sprinkle with cheese if you like.

We have always changed oil during the cooking process because eggplant slices do make a mess in the oil. That is why we've always pressed the slices into the bread crumbs.

I know that there are recipes that use cheese in the bread crumbs; we never have because it has a tendency to burn the slices very quickly. Traditionally we've added the cheese when they come out of the pan to drain.