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@zundan Sorry, I have to switch to English, this is too technical for my Japanese.

You first prepare a simple "persillade". Just chop garlic and parsley. You probably want to add salt, but I personally never use salt (it's just me though, don't worry). You may find more complicated recipes on the internet but just stick to the simple one above.

Then you fry eggplant slices (2-3mm thick from memory) exactly like you fry potatoes when you make fries. But never use olive oil, it's too fragile and breaks at frying temperature. I remember she would do it in a frying pan, laying batches of non-overlapping eggplant slices flat in the oil. I suppose air-fried is OK too. It's better if it's a little crunchy but not too much. Experiment and find what works best for you. You may want to set them aside on a paper towel to take some of the oil away.

Then you mix the persillade into the fried eggplant and you eat while it's still warm.

Tagging @terri who might be interested too.