This is a simple, healthy meal from Chloe Friedland, a student in the Bastyr University Bachelor of Science in Nutrition Culinary Arts program. She recommends that you, "Serve it with a simple pasta and red sauce, polenta, sauteed vegetables, really whatever suites your fancy."
Preheat oven to 375-400.
Slice eggplant into rounds about 1/4- to 1/2-inch thick, discarding ends. Lay out large sheets of paper towels. Place eggplant on top of paper towels and sprinkle very generously with salt. Let sit for 20 to 30 minutes and then blot dry with paper towels (eggplant should literally sweat liquid).
Meanwhile, put flour in one bowl, crack and beat eggs into another, then put breadcrumbs in the third. Line them up in this order and fill a fourth bowl with water to use to keep your hands clean.
When eggplant is ready, place one slice into the flour bowl. Toss the bowl toward yourself until it is fully coated, like you would to toss a stir-fry in a pan. Then, move it to the egg bowl and do the same, shaking the bowl from side to side to make sure the item is fully coated. Lastly, put the eggplant in the breadcrumb bowl, and toss toward yourself like the flour to ensure total coverage. Place on baking sheet, then repeat and fill bowls as needed to finish everything.
Once all the eggplant is breaded, lightly drizzle with olive oil, then place into the oven for about 20 minutes, flipping halfway through. If they seem about done — soft in the middle and slightly crisp on the outside — turn on broiler and allow to broil for 2-3 minutes. Once the breaded eggplant looks toasted but not burnt, remove from oven.
Quickly place cheese on top of finished rounds and place back in oven for a nice melting approach. Plate up whatever else you are serving, pop a couple of these on top, garnish with a little extra virgin oil, lemon juice and salt, and voila!
Panko is not recommended for this dish as it burns easier in the oven and creates a less delicate breading. But store-bought breadcrumbs work fine, too.