Peel the eggplants and chip them finger-thick. Then cover from both sides step by step into flour, eggs and at lost through breadcrumbs. Heat oil in a big pan. Deep-fry in hot oil the eggplant slices till there are gold-yellow (approx. over 2 minutes for each side). Peel some potatoes, cook them in salted water for 20 minutes. Serv the fresh fryed eggplants with potatoes, butter and decorate with chives.