The batter for this eggplant is very simple, yet flavorful as it is made by simply whisking white wine into an unbleached all purpose flour until it has a consistency that is slightly lighter than pancake batter. Beyond that the only seasoning is sea salt and white pepper. Then fry in a very light oil (I used Canola) until golden, then season lightly with sea salt and a squeeze of lemon. I served it here with a classic carbonara. The only exception I took was instead of using pancetta, I used an extra thick sliced applewood smoked bacon.
I do think an improvement to this meal would be to plate the eggplant with tomato sauce or a nice basquaise (pepper and tomato). Also I like peas in my pasta. Frozen green peas are really nice in a cream sauce. As a guy who likes to eat meat at pretty much every opportunity, I'll say this is actually a surprisingly satisfying meal. And if you're still hungry, there's always more carbonara!