Prepare the Eggplants: Wash the eggplants thoroughly and slice them into even rounds, about 1 cm thick.

Prepare the Dredging and Seasoning Stations: In a mixing bowl, crack the eggs and beat them well. Season the eggs with salt, pepper, oregano, and paprika to infuse flavor right into the coating.

In another bowl, combine the flour and breadcrumbs. This mixture will help create a crispy outer layer on the eggplants.

Bread the Eggplants: Dip each eggplant slice first into the seasoned egg mixture, ensuring both sides are well-coated.

Then, dredge the egg-coated slices in the flour and breadcrumb mixture, pressing gently to adhere the breading.

Fry the Eggplants: Heat a generous amount of frying oil in a pan over medium heat—test the oil with a small piece of breadcrumb; it should sizzle upon contact.

Carefully place the breaded eggplant slices in the hot oil. Fry them until each side is golden brown, approximately 2-3 minutes per side.

Once fried, transfer the eggplant slices to a plate lined with paper towels to drain excess oil.

Add Cheese and Garlic: While the eggplants are still hot, grate the aged sheep's cheese and mince the garlic.

Sprinkle the grated cheese and minced garlic over the hot fried eggplants, allowing the heat to slightly melt the cheese and mellow the garlic.

Garnish and Serve: Optionally, garnish with chopped fresh herbs such as parsley or basil to add a burst of color and freshness.

Serve the dish warm, allowing guests to enjoy the full flavor and crispy texture.