Wash the eggplant and cut into slices. Beat the egg and whisk with the cooking cream (1 tbsp) and salt (½ teaspoon). Turn the aubergine slices in flour, pull them through the egg mixture, roll them in breadcrumbs and fry them in a pan with sunflower oil (½ cup) ´ on both sides until golden-brown. Keep warm in the oven at 50 ° C until serving. Peel the onions, cut in half crosswise, fry slowly on both sides in a pan with sunflower oil (2 tbsp). Sprinkle with sweet soy sauce (1 tbsp). Keep warm in the oven at 50 ° C until serving.