Trim the stem and slice the eggplant into 1/2-inch thick rounds (about 8–10 slices from a large eggplant). Lay the slices on a wire rack or sheet tray and sprinkle both sides lightly with 1 tablespoon fine sea salt. Let sit 20–30 minutes to draw out moisture and bitterness, then rinse under cold water and pat thoroughly dry with paper towels.

Set up breading station

Place the flour in a shallow dish. In a second dish, beat the 2 eggs with 3 tablespoons milk until combined. In a third dish, combine panko breadcrumbs with 1/4 cup grated Parmesan and a pinch of black pepper.

Bread the eggplant

Working in batches, dredge each eggplant slice in flour, shaking off excess, dip into the egg mixture allowing excess to drip back, then press into the panko-Parmesan mixture to thoroughly coat both sides. Place breaded slices on a tray while you finish the rest.

Fry until golden

Heat 1 cup neutral oil in a large skillet over medium-high heat until shimmering but not smoking (about 350°F / 175°C). Fry the breaded eggplant in batches without crowding, 2–3 minutes per side, until deep golden and crispy. Adjust heat as needed so crumbs don't burn. Transfer to a paper towel–lined platter and season immediately with flaky sea salt. If you prefer less oil, you may shallow-bake at 425°F (220°C) on a parchment-lined tray for 18–22 minutes, flipping halfway.

Tomato Harissa Sauce

Cook aromatics

While the eggplant rests, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the finely chopped shallot and sauté 2–3 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

Make sauce

Add 2 cups chopped ripe tomatoes (or canned tomatoes, crushed by hand) to the pan along with 2 teaspoons harissa paste, 1 tablespoon honey, and 1 teaspoon red wine vinegar (or lemon juice). Simmer gently 8–10 minutes until slightly reduced and saucy. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; add more harissa if you want extra heat or more honey to balance. For a smoother sauce, pulse briefly with an immersion blender or transfer to a blender and puree, then return to the pan and keep warm.

Finish & Serve

Arrange the fried eggplant on a serving platter. Spoon warm tomato-harissa sauce over the slices (or serve sauce alongside for dipping). Drizzle lightly with an extra teaspoon of honey if you desire a sweeter contrast. Sprinkle chopped cilantro or parsley on top, add lemon wedges on the side for squeezing, and finish with a light pinch of flaky sea salt.