Peel and slice your eggplant into thin discs. Layer them with plenty of salt in a colander and let them sit for at least 30 minutes to drain a lot of them moisture off of them.
Pat them salt and remaining wet off of them with towels. Dredge in flour, then in egg or milk (or if you're feelin' frisky as I apparently was this time around, red wine...) then back in flour
and fry in hot -around 350 degrees- oil.
Drain and eat. We always dipped in ketchup or ketchup and mayo mixed (isn't that fry sauce) or ranch dressing. Go-o-o-od.