Slice the eggplant into 1/4 inch rounds and sprinkle with salt. Let sit for 15 minutes to draw out moisture.

Rinse the eggplant slices under cold water and pat dry with paper towels.

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder, paprika, and black pepper.

Dredge each eggplant slice in flour, dip in egg, and coat with breadcrumbs. Set aside on a plate.

Heat vegetable oil in a frying pan over medium-high heat.

Fry the breaded eggplant slices in batches until golden brown and crispy, about 3-4 minutes per side.

Remove from the pan and drain on paper towels. Serve hot.