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Slice the eggplant into thin cutlets and salt them to remove moisture.
Prepare three batters: flour, flour and egg, and a full breading station with flour, egg, and breadcrumbs.
Fry the eggplant cutlets in the three different batters and compare the textures.
Layer the breaded eggplant cutlets with tomato sauce, mozzarella, and parmesan cheese in a baking dish.
Bake the eggplant parmigiana at 450°F for 30 minutes until the cheese is bubbly and browned.
Let the dish sit to allow the cheese to set before serving.