For the baked melanzani, first wash the melanzani. Cut the melanzani into slices about 1 cm thick.
Salt one side and let stand for 5 minutes. With kitchen paper, dab off the water that has escaped and repeat this on the second side. This way the melanzani are de-bittered.
Whisk egg, sour cream and parmesan. Dredge the melanzani slices in flour, pull them through the egg-sour cream mixture and fry them in hot oil until they float.
Degrease with paper towels and serve the baked melanzani.