TIP #1: The measurements for the coating will vary depending on the size of the eggplant. You want to make sure the eggplant is well coated with the breadcrumbs, and the egg will help make the breadcrumbs stick.
TIP #2: Do not let the oil get too hot where it will burn the eggplant mixture. But a nice medium high heat should be fine. It should only take 2-3 minutes on the first side.
TIP #3: This recipe goes great with pasta, especially with a red sauce because you can dip the eggplant in the sauce. A marinara sauce is perfect. You can use the sauce also alone as a dipping sauce.
TIP #4: You do not have to use extra virgin olive oil for this. Regular olive oil is fine for frying.
TIP #4: As noted by one of our readers in the comments section, you may need more egg as you go along as it gets rather sticky during the battering process. Don't be shy, use what you need when you need it!