Cut 1 eggplant (washed & patted dry) into diagonal slices that are ½ inch (1.25 cm) thick, place the slices of eggplant in a single layer and season them with sea salt on both sides, transfer the salted slices of eggplant into a colander and let them sit there for 30 minutes

After 30 minutes, give the slices of eggplant a quick rinse under cold running water to remove the salt, then place them on a single layer over paper towels and pat completely dry

Heat a large fry pan with a medium heat and add in 3 tbsp extra virgin olive oil

Meanwhile, add ¼ cup all-purpose flour into a shallow bowl and crack 2 eggs into a separate bowl, season the eggs with sea salt & black pepper and whisk together, coat the slices of eggplant, one at a time, in the flour and then into the egg wash

After heating the olive oil for 5 minutes, add the coated slices of eggplant into the pan, all in a single layer, after 3 minutes flip the slices to fry the other side, after a total cooking time of 6 minutes, remove the fried eggplant slices from the pan and transfer into a dish with paper towels, set aside

Using the same pan with the same heat, add in ½ onion finely ficed, ½ green bell pepper finely chopped and 4 cloves garlic roughly chopped, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked paprika, quickly mix together, then add 1 ½ cups tomato sauce, 2 tbsp finely chopped parsley and season with sea salt & black pepper, mix together and simmer

After 7 to 8 minutes and the tomato sauce has thickend up, add the slices of fried eggplant back into the pan, cook for another 1 to 2 minutes, then remove the pan from the heat and sprinkle with finely chopped parsley, enjoy!