2 medium eggplants, peeled and cut crosswise (i cut 1/4-1/2 inch wide)
1 tablespoon kosher salt (i use less about a teaspoon)
4 cups breadcrumbs (best from dense white bread, french bread, preferably not the kind from the can)
1 cup grated parmesan cheese
1 cup all-purpose flour
1 teaspoon ground pepper
4 large eggs, beaten
6 tablespoons vegetable oil (i've used olive, too)
Start by draining the eggplant: layer sliced eggplant with gentle sprinkle of salt in a colander and place a plate or lid on top). The eggplant will leak out about 2 tbs. of moisture (about a half hour-sometimes I just do set it about 15 minutes and that seems to work, too).
I lightly wipe excess salt off with damp paper towel.
Heat oven to 425 degrees. Prepare cookie sheet/jelly roll pan with half the oil and heat in oven while dipping/breading the eggplant.
Mix together flour and pepper and put in large Zip-lock bag.
Mix Parmesan and bread crumbs and put in pie plate.
Place about 10 slices at a time in flour and shake to coat lightly.
Dip eggplant in beaten egg (I use a cereal bowl to dip).
Dredge in bread crumb mixture.
Line, without overlapping, eggplant onto cookie sheet.
Bake for about 10-15 minutes until bottoms are lightly browned, and flip and finish cooking the other side.