Cut the eggplant about a 1/4 inch and salt both sides and let sit till they sweat about 10-15 mins.
Dredge the eggplant in Arrowroot instead of flour.
Then dip in an egg wash and drip off the excess.
Then dredge in your favorite breadcrumbs or for the gluten free crowd use ground up pork rinds or flax or almond meal from Red Mill.
In a cast iron or regular pan on med heat use about 1/2 to 1 cup of olive oil or Avocado oil and fry till light brown.
Remove and lay out on paper towels and use garlic salt to add flavor.
I also use Red Gravy and provolone cheese to make it even better as a topping but eating them plain is the bomb!