This is an adaptation of something that we used to use at a place I used to work at, and that’s about as much detail as I can give.
Anyway, breaded eggplant slices are wicked easy, as I’ve discovered, and can be used for many things and that is AWESOME.

The goods:
1 big eggplant, sliced into roughly 1/2 to 3/4 inch slices
egg wash (2 eggs and a splash of milk)
bread crumbs (I used Italian bread crumbs, which is flavored with herbs and romano cheese)
canola or other good frying oil

The method:
lay out eggplant slices on a rack over the sink or on a plate, liberally salt both sides. Let rest for at least half an hour. This takes the bitterness out of the eggplant and helps it fry up nice and tender.
rinse eggplant slices under cold running water.
dredge in flour, then egg wash, then breadcrumbs. Yes, this is a standard 3-step breading procedure.
fry in hot oil until nice and crispy golden brown on both sides. Drain on some paper towels and lightly season with salt or dry rub or whatever.

If your eggplant slices are on the thicker side, once your slices are golden brown you can finish them in a 350 degree oven for like 5 to 10 minutes.

Service options… Sky’s the limit!
Great with sauteed spinach and mushroom risotto, makes fantastic eggplant parm sandwiches, good on pizza. Go hog wild!