Slice eggplant into ¼ inch thick rounds, and toss with 3 teaspoons of kosher salt
Set on a paper towel lined baking sheet, and set aside for 30-40 minutes. During this time the eggplants will weep out excess water.
After 30-40 minutes are up, wipe off excess salt from eggplant, then use additional paper towels, to press gently down on the eggplant rounds, and remove additional water.
Meanwhile, line a rimmed baking sheet with a metal cooling rack, spray rack with non-stick spray, and set aside.
Preheat oven to 425 degrees, with racks in the upper and lower middle positions. Place two baking sheets in oven to heat along with the oven.
In a large bowl combine bread crumbs, parmesan cheese, ½ teaspoon salt and ¼ teaspoon pepper. Stir to combine, and set aside.
In a zip top bag combine flour, and 1 teaspoon pepper, and shake to combine. Set aside.
In a shallow dish, beat eggs with a fork, until frothy. Set aside
When eggplant round are ready, place 8-10 at a time into the zip topped bag, and shake to coat with flour. Then remove from bag, and dip into the egg mixture. Let any excess egg run off. Then dip in the bread crumbs and parmesan cheese mixture.
Set each round on the prepared tray lined with the sprayed cooling rack.
Repeat until all the eggplant is dredged.
Remove hot baking sheets from hot oven, and add 3 tablespoons vegetable oil to each sheet, and carefully tilt the sheet around to evenly spread the oil across the pan.
Place half the eggplant rounds down into the oil in each pan, and return the pans to the oven.
Bake for 30 minutes, at 10 minutes in, switch and rotate the pans. At 20 minutes in, use a spatula to flip the eggplant rounds. After 30 minutes, remove from oven, but leave oven on.