Cut off the top of the eggplant. Use a peeler to remove the skin. Cut the eggplant lengthwise into ¼ inch thick slices.
Sprinkle both sides of each eggplant slice with salt. Line a sheet pan with paper towels. Arrange the eggplant slices in a single layer. Allow to sit while you prep the rest of the ingredients.
Mix flour and ½ tsp salt in a shallow dish.
Whisk eggs in a second shallow dish
Combine breadcrumbs, panko, parmesan cheese and 1 ½ tsp salt in a third shallow dish.
Press and gently squeeze each piece of eggplant to remove excess liquid.
Dredge each eggplant slice in flour, tapping off any excess flour, then coat in egg, and finally cover in the breadcrumb mixture.
Press the breadcrumb mixture into the eggplant on both sides (this helps keep them crispy)
Heat enough oil just to coat the bottom of a large skillet to 350 degrees.
Fry the eggplant for a few minutes on each side, until golden.
Transfer the fried eggplant to a paper towel–lined plate to absorb any extra grease, then transfer to a wire rack to stay crispy.