I like my eggplant crispy not soggy. I cut my slices, salt them and put them on a rack to drain some of the water out. I pat my eggplant dry and toss in flour, then egg wash, and into a mix of panko, seasoned Italian bread crumbs and parm. I fry them in olive oil just until brown. I put them back on the rack and into the oven at 400 about 12-15 minutes. Melt some provolone on the top and place on a bed of tomato sauce.