Begin by slicing the eggplants into 1/4 inch thick rounds.

Lay the slices out on a large baking sheet or cutting board and sprinkle them generously with salt. Let the slices sit for about 20 minutes. This process helps draw out excess moisture from the eggplant, which not only reduces any bitterness but also ensures that the slices cook to a perfect texture without becoming soggy.

After 20 minutes, rinse the eggplant slices under cold water to remove the excess salt. Pat them dry thoroughly with a paper towel.

In a shallow dish, combine the cornstarch with a pinch of salt and black pepper.

Dredge each eggplant slice in the cornstarch mixture, making sure each slice is evenly coated. Shake off any excess cornstarch before frying.

Heat a generous amount of olive oil in a large skillet over medium heat. The oil should be hot but not smoking.

Add the eggplant slices in batches, ensuring that you don’t overcrowd the pan. Cook each slice for about 3-4 minutes on each side, or until they are golden brown and crispy.

Once cooked, remove the eggplant slices from the skillet and place them on a paper towel-lined plate to drain any excess oil.

In the same skillet, add a bit more olive oil if necessary. Sauté the minced garlic until it becomes fragrant, about 30 seconds.

Add the tomato paste and a splash of water, stirring to combine. The water will help thin out the tomato paste, creating a smooth sauce.

Season the sauce with salt, black pepper, and chili pepper to taste. Let the sauce simmer for about 3-5 minutes, until it slightly thickens and the flavors meld together.

Arrange the cooked eggplant slices on a serving platter or individual plates.

Spoon the tomato and garlic sauce over the top of the eggplant slices, ensuring each piece is generously covered.

Garnish with freshly chopped parsley and, if desired, a sprinkle of grated Parmesan cheese.

Serve the eggplant slices warm as an appetizer, side dish, or even as a light main course. Pair with crusty bread, a fresh salad, or your favorite pasta dish.