Oh, oh dear Cupcake - why why why torture yourself with the old & oily/greasy method of frying your eggplant slices?? Haven't bothered with that for years now. Keep it healthy AND tasty by baking your slices. Couldn't be EASIER , less GREASY, or TASTIER.
Slice your eggplant without peeling about 1" thick. Place on a olive-oiled baking sheet, lightly brush slices via a pastry brush with extra-virgin olive oil, & sprinkle with your choice & amount of seasoning - salt, crushed red pepper flakes, dried oregano or Italian seasoning, granulated garlic, etc. Bake in a hot oven (around 450 degrees) until just starting to tender (about 15 minutes or so - check slices with a fork). Flip slices, reseason, & continue baking until tender.
Then use these slices to layer in your favorite eggplant parmesan recipe. I usually put sauce in the bottom of a casserole, then a layer of eggplant, then another layer of sauce, then a layer of mixed grated cheeses (parmesan & mozzarella), then more sauce, more eggplant, more cheese, etc. Finish up with sauce, cheese, & a light topping of breadcrumbs dotted with butter.
Bake at 350 degrees until everything is heated through & bubbly.