Preheat your oven to 200 degrees celcius.
Combine flour and milk in a small bowl.
In another bowl, combine breadcrumbs, nutritional yeast, red paprika powder and pepper.
First dip the eggplant slices into the flour-milk mixture, then toss in the breadcrumb mixture and press well, so that they‘re evenly covered with breadcrumbs.
Leave to stand for about 2-3 minutes.
Place the marinated eggplant slices on a greased baking sheet and drizzle with a bit of olive oil.
Bake them for about 7-10 minutes. Then turn over and bake for another 7-10 minutes, until the eggplant fritters are goldenbrown and crispy.
Optionally, you can also just fry them in a pan with oil for about 6 minutes each side, until golden brown crispy.
If serving with pasta and sauce, prepare it in the meantime.
When the eggplant fritters are done, serve with creamy pasta or other dishes of choices (read suggestions in the text above).