When I told my wife I was growing eggplant she said - Eeeeww!
I pick them when they are small and tender and use them that same day.
Peel the skin off and cut into half inch round slices. salt each piece on both sides and place in a colander one on top of each other. place a small saucer in top and a weight on the top of the saucer (large can of beans does well). And let this sit for an hour or two. This will press the extra water out.
Rinse the salt off of each slice and pat dry with paper towels. Heat about a 1/4 to 1/2 inch of olive oil in a skillet. Dredge each slice in flour then into an egg wash and then into a half and half mixture of bread crumbs and grated parmesan cheese. Then fry or saute in the olive oil until just golden - drain on paper towels - salt and pepper. Yum!