To prepare your eggplant, remove skin, slice into 1/2 inch disks, and lay on baking sheets. Sprinkle with salt and let the slices sit for about an hour. This will let all the bitter juice run out. After about an hour, rinse the slices with cold water and pat dry with a paper towel.
Preheat your oven to 400 degrees F
While the oven is preheating, melt 1 stick of butter in one bowl and add bread crumbs and Italian seasoning to another bowl
Line two baking sheets with aluminum foil
Dip each eggplant slice into the butter, and then into the breadcrumbs
Place the slices in a single layer on the baking sheets
Bake for 15 minutes, flip, and continue to bake for 7-10 additional minutes until golden brown