Medias

2 large eggplants
2 cups finely grated cheese (parmesan or cotija)
2 eggs
4-6 cloves garlic
salt, pepper

1. Cut the eggplant into 1/4 inch slices (in any direction)
2. Sprinkle slices with salt and let stand for 15 minutes

Meanwhile, prepare cheese mixture: mix cheese with beaten eggs, then add pepper, and salt as needed (some saltier cheeses will require less salt if any). The goal is to bring the mixture to a soft, spreadable, moist consistency which is neither liquidy nor dry -- use water and/or cheese to adjust.

3. Place slices between paper towels and pat lightly to drain some excess moisture from eggplants.
4. Spread cheese on eggplant slices.
5. Fill frying pan with layer of cooking oil, and bring to sizzling heat.
6. Lightly fry eggplant slices on both sides, starting with the cheese side down.
7. Transfer the slices into a pot, and pour in just enough cold water to cover eggplants.
8. Add thinly sliced garlic and bring to a boil.
9. Let simmer on low heat for 20 minutes.

Serve with bread or rice.