Slice the eggplant into rounds or strips
Sprinkle with salt and let sit for 15 to 30 minutes
Pat the eggplant dry with paper towels
Set out flour, beaten eggs, and breadcrumbs or seasoned coating
Dredge each piece in flour
Dip each piece in egg
Coat each piece with breadcrumbs or seasoning mixture
Heat oil in a skillet over medium heat
Place the coated eggplant in the hot oil
Fry until golden brown on both sides
Remove and drain on paper towels
Serve warm