Trim the ends from the aubergines and slice into 1/2-inch (about 1.2 cm) thick rounds. Lay slices in a single layer on paper towels, sprinkle both sides lightly with 1 tsp of the salt, and let sit 15 minutes to draw out moisture and bitterness. Pat dry with more paper towels.

Set up breading station

Place the flour in a shallow dish. In a second dish whisk the eggs with milk until combined. In a third dish combine breadcrumbs, grated Parmesan (if using), oregano, smoked paprika, garlic powder, remaining 0.5 tsp salt and the black pepper.

Bread the aubergine

Dredge each aubergine slice in flour (shake off excess), dip into the egg mixture, then press into the breadcrumb mixture to coat thoroughly on both sides. Transfer to a wire rack while you heat the oil. Repeat for all slices.

Fry the schnitzels

Pour neutral oil into a large heavy skillet to a depth of about 1/8–1/4 inch (enough to shallow fry) and heat over medium heat until shimmering (about 350°F / 175°C if using a thermometer) or a breadcrumb dropped in sizzles. Fry slices in batches without crowding, 2–3 minutes per side until golden brown and crisp. Adjust heat as needed so they brown evenly without burning. Transfer to a paper towel-lined tray and keep warm in a low oven (100–120°C) while you finish the rest.

Finish

Arrange the schnitzels on a platter, squeeze a little lemon over them if desired and sprinkle with flaky sea salt just before serving.

Tzatziki

Prepare cucumber: grate the seeded cucumber, place in a fine sieve or clean kitchen towel, and squeeze out as much liquid as possible. This prevents watery tzatziki.

Mix tzatziki: In a bowl combine the Greek yogurt, drained grated cucumber, minced garlic, olive oil, white wine vinegar and chopped dill (or mint). Season with 1/2 tsp salt and 1/4 tsp black pepper, taste and adjust. Chill at least 20 minutes to let flavors meld. Stir before serving.

Herbed Chickpeas

Combine chickpea salad: In a bowl toss the drained chickpeas with 1 tbsp olive oil, 1 tbsp lemon juice, minced garlic, chopped parsley and mint, ground cumin, 1/2 tsp salt and 1/4 tsp black pepper. Adjust seasoning to taste. Let sit 10 minutes so herbs and lemon infuse the chickpeas.

Guindillas Chilli & Garnish

Prepare chillies and garnish: Toss the sliced pickled guindillas with 1/2 tbsp olive oil and chopped parsley. Taste and adjust salt. Use these to garnish the schnitzels alongside tzatziki and herbed chickpeas. Scatter additional parsley and a few lemon wedges on the plate.