Slice the eggplants into 1/4 inch rounds and sprinkle with salt. Let them sit for 15 minutes to draw out moisture.

In three separate bowls, place flour, beaten eggs, and breadcrumbs mixed with garlic powder, paprika, and black pepper.

Rinse the salted eggplant slices under cold water and pat dry with paper towels. Dip each slice first in flour, then in egg, and finally in breadcrumbs, ensuring they are well coated.

Heat vegetable oil in a frying pan over medium-high heat. Fry the breaded eggplant slices in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Serve hot as an appetizer or side dish, optionally with a dipping sauce.