Eggplant w/ Carmelized Shallot

I have never been a very big fan of eggplant, BUT that's what's in season right now in our CSA box so when I was looking for a fast side dish to go with my protein this evening, i grabbed the eggplant off the counter and went to town. To be fair, I floured and pan-fried it, but you could substitute a gluten-free flour and/or bake the eggplant if that is your preference.

This is pan-fried eggplant topped with carmelized shallots and crabcake

-1 small eggplant, cut into 1/4" thick slices
-1/2 c flour- seasoned to your liking
-1/2 cup milk or cream
-1-2 Shallots sliced

Dredge the eggplant slices in cream and flour twice. Pour 2TBS of oil (we don't use soy in our house so for us it's usually olive or peanut oil- remember that olive oil has a low smoking point) into a hot pan and fry the eggplant about 2 minutes on each side. Transfer to papertowels to drain and carmelize shallots in the same pan. Top with finishing salt.