TIP #1: I like to bread all my eggplant first and then fry them. This allows me to focus just on frying so I do not let anything burn.
TIP #2: Make sure oil is hot, otherwise the eggplant will just soak up all the oil and not get crispy.
TIP #3: The timing depends on the heat so if it takes a shorter amount of time to get a golden brown - then that is fine.
TIP #4: These are best served and eaten warm! Therefore, you may want to top with the hot tomato sauce when you serve them.
TIP #5: My eggplant was average size, and made enough for 4 people. It depends on how thick you make the slices too so you really have to just use your gut and common sense when doing this meal. It is very easy!
TIP #6: Top with some Romano or Parmesan cheese. This rounds out the flavor even more.