Wash and dry the eggplants well. Place them directly onto your kitchen grates. Put the heat on medium (and exhaust fan on high!) and cook, turning every few minutes, until extremely soft and skin is charred, about 10 minutes. Immediately transfer to a large bowl, cover with plastic wrap (a ziplock bag also works), and seal, allowing the eggplants to steam for 10 minutes.

Once steamed, use a paper towel to wipe off the peels. Using a fork, lightly apply pressure to the bottom of each eggplant to flatten them, leaving the stems intact. Use paper towels to blot both sides of the eggplants dry. Season them with salt.

Season the flour with pepper and garlic powder and place on a dish suitable for dredging. In a separate dredging dish, combine grated Parmesan and seasoned bread crumbs. Gently dredge each eggplant in flour, then egg, then crumbs.

Heat oil in a large skillet and fry eggplants until crispy, about three minutes per side.

Toss the arugula or lettuce and tomatoes with the balsamic vinegar or glaze, then place some on top of each eggplant cutlet. Generously shave Parmesan over each dish.