Slice the eggplant into not very thin slices. Put them in a bowl, season with sea salt, and sit for about 15-20 minutes. In a bowl, beat the three eggs and season them with just a little ground pepper; put the wheat flour in another bowl or plate. In the third plate, place the breadcrumbs and the grated cheddar, and mix them to homogenize.

First, drain the eggplant from the juice left, but there is no need to dry them completely. Take the slices one by one, pass them through the wheat flour, and then give them through beaten eggs to be well covered. Finally, pass them through the mixture of breadcrumbs and grated cheddar cheese.

Take a pan in which heat sunflower oil. The oil should be medium hot, and you must fry them over medium heat. Fry the eggplant slices on one side for a few minutes until they turn golden, then turn them on the other side.

After the eggplant are fried on the other side, take them out in the bowl lined with a paper towel to drain the oil.

Serve them hot as an appetizer or with a slice of lemon. Also can be served as a side dish or even as in a sandwich.