My mother always taught me slice it fairly thin, flour, egg then fry. Been craving eggplant parm for a week now. Will be perfectly settled to reheat for dinner.
Edit…. For everyone asking for my recipe. I do not salt my eggplant, there’s no need. I leave the skin on and slice by hand no thicker than a quarter inch. I salt and pepper my bowl of flour and coat the sliced eggplant in the flour then the egg then straight to the frying pan. Make sure your heat isn’t too high so your eggplant cooks through, there’s nothing worse than tough eggplant. Why no breadcrumbs? I find it comes out way too heavy and greasy if using a bread or panko crumb but if that’s what you like flour, egg, panko, then fry. As soon as the eggplant is cooked I transfer to paper towel to get rid of any extra oil. Once finished layer sauce, eggplant, sauce, mozzarella and parmesan cheese in a glass baking dish as high as you want to go (mine was 2 layers because I froze the other half of my fried eggplant for another meal) and bake an 350 degrees for 20-30 minutes. I always make my eggplant parm and lasagna during the day and let it rest until dinner time. Pop it back in the oven for about 10 minutes and enjoy! Such a simple easy dish and oh so tasty.