Slice the eggplants very thin, paring them, if large, and leaving the skin on if very young and tender. Make a light batter with the eggs and flour. Season the Eggplant well with salt and pepper. Soak the slices in the batter. Lift out and fry in boiling lard. Remove the Eggplants. Drain them on brown paper, and serve hot on a flat and open dish or platter.