Prepare the Eggplants:

Slice the eggplants into rounds, about 1/2 inch thick. Sprinkle them with salt and let them sit for about 30 minutes to draw out moisture. This step helps to reduce bitterness and prevents the fritters from becoming soggy.

Rinse and Dry:

After 30 minutes, rinse the eggplant slices under cold water to remove excess salt. Pat them dry with paper towels.

Make the Batter:

In a mixing bowl, combine the flour, grated Parmesan cheese, eggs, minced garlic, salt, and pepper. Mix until smooth. The batter should be thick enough to coat the eggplant slices but not too thick. Add a little water if needed.

Add Eggplant:

Fold in the dried eggplant slices and fresh herbs (if using) into the batter, ensuring they are well-coated.

Heat the Oil:

In a frying pan, heat a generous amount of olive oil over medium heat. You'll want enough oil to cover the bottom of the pan.

Fry the Fritters:

Once the oil is hot, drop spoonfuls of the eggplant batter into the pan. Flatten them slightly with the back of the spoon. Fry for about 3–4 minutes on each side or until golden brown and crispy.

Drain and Serve:

Remove the fritters from the pan and place them on paper towels to absorb excess oil. Serve warm with a sprinkle of fresh herbs or a squeeze of lemon juice.