1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, finely chopped
1 1/3 cups chopped fresh parsley
4 eggs
1 teaspoon salt
1 teaspoon dried oregano
2 tablespoons black pepper
1 1/2 tablespoons lemon zest
Heat olive oil in a large skillet over medium heat. Saute onion and garlic for 5 minutes; set aside.
In a large bowl, whisk together the parsley, eggs, salt, oregano, pepper and lemon zest. Combine the vegetables, eggs, salt, oregano, pepper, lemon zest and flour; stir into the skillet.
Heat oil in a large skillet over medium heat. Fry eggplant approximately 2 minutes on each side or until golden brown; drain on paper towels.