Rub some salt (regular) and pepper into the eggplant slices on both sides. Press both sides of eggplant slices into bread crumbs or matzah meal to coat. Meanwhile, heat vegetable oil in a pan. Fry the breaded eggplant slices on both sides until the breading is golden brown, and the vegetable is soft inside and the crust is hard on the outside (you can check it by piercing it with a toothpick or knife). In order to achieve this result, you'll have to add the oil to the pan during frying, because eggplant absorbs a lot of oil. (I didn't say it was healthy; it is delicious,though).
To top the hot eggplant slices, squeeze 1 clove of garlic unto 1 heaping tablespoon of sour cream, and mix. Top each slice with the sour cream-garlic mixture.