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Preheat oven to 350 degrees.
Cut the ends of the off the eggplant and discard them.
Cut each eggplant into 1/4-inch-round slices.
Spread the flour out on a large plate and coat each slice of eggplant
with flour and shake off any excess.
In a deep heavy saucepan or high-sided skillet, heat about 2 cups
of the vegetable oil over medium-high heat.
Create mixture by whisking the eggs together with 1/2 cup of the
grated Romano cheese, the parsley, and the salt.
Dip the eggplant, a slice at a time, in the egg mixture and let any
excess drip off.
Fry the eggplant slices for about 3 minutes or until they are golden
brown and tender; remove them with spoon and place on paper
towels to drain and cool.
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