Add salami and cheese, and the kids will happily eat eggplant.

Ingredients:
2 eggplants
100 g salami
200 g smoked Gouda or Scamorza
3 eggs
All-purpose wheat flour (Type 405), as needed
Salt, to taste
Rapeseed or sunflower oil for frying
Preparation:
1. Slice the eggplants into rounds about 1 cm thick, sprinkle with salt, and let sit for 20 minutes. Then, pat dry.
2. Fry the slices in batches until golden brown and let them drain.
Sandwich two slices together with salami and cheese, then coat in flour and beaten egg.
3. Fry again at approximately 170°C until crispy and serve hot.