Prepare the eggplant. Slice the eggplant into 1/4-inch disks. Lay the eggplant out in a single layer on a cooling rack. Sprinkle with salt and let sit for 15 minutes. Dab with a paper towel to absorb the expelled water, then flip to the other side. Salt the other side, let sit for 15 minutes, then dab again to remove excess water.

Prepare the dunking station. In a small bowl, whisk an egg. Set it aside. In another bowl, mix the Italian breadcrumbs, Parmesan cheese, and Italian seasoning.

Bread the eggplant. Dip the eggplant in the egg first, then hover the eggplant over the bowl to let the excess egg drip off. Dunk in the breadcrumb mixture and lightly apply pressure so the breadcrumbs adhere better.

Arrange the breaded eggplant in a single layer on a baking sheet. Flip the eggplant, then serve. Mangia!