Slice eggplant crosswise and hold in cold saltwater for 30 min. Drain and dry.
Combine flour, salt, pepper, and paprika. Separate your flour so you have about 1/8cup in one dish and the remaining flour in a separate dish.
Dredge eggplant slices in the first dish of flour, then dip in eggwash, making sure to evenly coat entire surface. Coat the slices with a heavy layer of flour from the second bowl.
Heat a thin layer of oil in a cast iron skillet (or other saute pan).
Pan fry on both sides until golden brown. Remove from heat and add more salt to taste if desired.
Serve with a sauce of your choice!
You can also use almond meal instead of flour or even finely chopped nuts for added flavor.