My secret to the best eggplant parmesan

Slice eggplant into 1/4 inch rounds and salt with course salt. Cover with paper towel and pat well to dry. Removing the moisture will allow the rounds to get nice and brown after dipping them in an egg mixture and whole wheat panko and placing on a baking sheet drizzled with extra virgin cold pressed olive oil. Bake at 400 degrees 5 minutes and carefully flip and bake 3 more minutes.