Cut the eggplant (washed & dried) into rounds that are 1 cm thick (between ¼ to ½ inch), then add the slices over a wire rack with paper towels underneath, all in a single layer, season with sea salt on both sides

Finely chop the onion, roughly chop the garlic, crack the eggs into a shallow bowl, season with sea salt & black pepper and whisk together, add the ½ cup flour into a bowl

Heat a large fry pan with a medium heat and add in the olive oil

While the oil is heating, transfer the slices of eggplant over paper towels, pat completely dry, removing any excess salt if needed, then coat each slice in the flour and then the egg wash, add into the pan with the hot oil, all in a single layer, cook in batches, fry between 2 to 3 minutes per side or until golden fried, then transfer into a plate with paper towels

Once all the eggplant has been fried, set it aside, using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the ½ tbsp of flour and the paprika, mix continuously, after 2 minutes add in the white wine and season with salt & pepper, mix together and simmer

After simmering the wine for 2 to 3 minutes, add the slices of eggplant back into the pan, all in a single layer, just as best as you can, then add in the broth and bay leaf, turn it up to a high heat

Once it comes to a boil, lower back to a medium heat, simmer for 10 minutes, gently shaking the pan once in a while, then remove from the heat

Serve directly out of the pan or transfer into serving dishes, sprinkled with chopped fresh parsley, enjoy!