Seriously, you can eat the eggplant this way with a bit of Parmigiano sprinkled on it as a side dish,or as part of a fritto misto with other vegetables. To continue with this dish, arrange the fried eggplant in a baking dish and drizzle it with tomato sauce (the recipe I gave is fine). Sprinkle it with Parmigiano and heat it through in the oven for 15 minutes or so at 350.
If you like you can also use some mozzarella, but to my way of thinking it is not authentic.
In addition, when I mentioned Grana--it is a grating cheese similar to Parm, that contains some wheat--in this regard it makes the egg batter stick a bit better. What to do with the leftover batter? Fry it at the end like little fritters!!!
More about frying soon.