Dredge the aubergine in the flour to coat lightly. Heat a frying pan with olive oil at 2 cm depth until when you sprinkle in a bit of flour, bubbles form immediately. Ensure that the oil is hot otherwise the aubergine will absorb the oil and become soggy and heavy. Turn when golden, about 2 minutes each side.
Recipe by 美满人生 at http://www.meimanrensheng.com/recipes/parmigiana-di-melanzane-in-crosta%ef%bc%88%e5%b8%95%e5%b0%94%e7%8e%9b%e5%a5%b6%e9%85%aa%e8%8c%84%e5%ad%90%e5%a1%ab%e9%a6%85%e7%9a%84%e9%9d%a2%e5%8c%85%ef%bc%89-%e8%a5%bf%e8%a5%bf%e9%87%8c/