Wash eggplants and cut along in strips of 1cm (10mm), boil them in a mixture of half water and vinegar for about 2 to 3 minutes (you might have to do it in batches, depends on the size of the pot), remove and place them on a tea towel or paper towel, let drain and cool.
In the mean time, beat the eggs adding the garlic, parsley, salt, pepper and milk.
In a tray spread the bread crumbs.
Dip the cooled eggplants in the egg mixture and then pass over the bread crumbs, repeat the process until you finish the lot of the eggplants.
In a frying pan add oil and heat (medium heat) and fry the crumbed eggplants, remove as soon they get a golden colour, place them on paper towel to drain.
Can be served with salad and mushed potatoes.
•Another option: Once fried, put some mozzarella cheese on top and place in medium heat oven until cheese melts.