Eggplant peel and cut into discs. In a deep dish to add salt and leave them out bitter water. Then fry in hot sunflower oil until browned. Nice eggplants allowed to drain excess fat, I snuggle them even less, not too greasy dish. Ready eggplant can be creased slightly with a fork or small to be cut with a knife. In a separate bowl whisk the eggs, add salt and add the vinegar (salt and vinegar to taste). Basically vinegar blunt greasy taste of eggplant, who likes sour can be added and more. In a slightly greased pan (usually where fried eggplant) into eggplant and stir a few minutes (I do not add fat-greasy eggplant is enough), add the beaten eggs and when they begin to thicken the dish sprinkled with parsley. Stir until ready. * This dose is about 2-3 servings.