Cut the eggplant into ¼-inch rounds and keep the slices no thinner than that. The pieces should look even and sturdy so they hold their shape during breading and frying.

Sprinkle the slices with salt and place them in a colander while you prepare the remaining ingredients. After 20 to 30 minutes, the surfaces should look damp and slightly glossy from the moisture being drawn out.

Set up three shallow bowls for the coating by mixing the flour ingredients in one, the egg mixture in another, and the breadcrumb mixture in the third. Having the whole station ready before frying keeps the coating neat and helps you work without scrambling once the oil is hot.

Dry each eggplant slice thoroughly between paper towels as you bread it. The slices should feel dry to the touch, which helps the coating stick and crisp instead of sliding off.

Coat a slice fully in the flour mixture. A light, even flour layer gives the egg mixture something to grab onto.

Dip the floured slice into the egg mixture and let the extra drip off before moving on. You want a thin, even coating here because too much egg can soak through and soften the crust.

Press the slice into the breadcrumb mixture, turning it a few times so both sides are well covered. The crumbs should cling all over the surface with no wet patches showing through.

Heat vegetable oil in a skillet over medium-high heat to 350 °F, then fry the eggplant in batches for 2 to 3 minutes per side. The oil should look hot and shimmering, and the eggplant should sound lively when it goes in, not faint, as the coating turns deep golden brown.

Lift the slices out with a slotted spatula and place them on wire racks set over a baking sheet if you can. Air should circulate underneath so the bottoms stay crisp instead of trapping steam.

Continue with the remaining slices, adding more oil as needed and adjusting the heat if the pan gets too hot. Serve while the crust is still crisp and the center is tender.