Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes.

Stir together flour and a dash of salt and pepper in a shallow bowl.  Lightly beat eggs in a second shallow bowl, then stir together panko and cornmeal and more salt and pepper to taste.  (Make one and taste test)

Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated. Transfer eggplant to a plate.

Heat a thin layer of oil in a 12 inch skillet until hot, but not smoking.  Fry eggplant slices turning once until golden brown.  Remove to paper towel lined plate.

You can make the eggplant any time and keep in a sealed container or tinfoil until ready to use in this salad or anything else.

For the Salad:

Place greens in a bowl, top with tomatoes, red onion, and cheese.  Drizzle olive oil and lemon juice and add some chopped eggplant, as much as desired.