1. Starting at the thickest end of one eggplant, trim off the end and then slice four 1/4-inch rounds. Repeat with the second eggplant. Remaining unsliced eggplant should be saved for another use.
2. Place wire rack onto a sheet pan. Place eggplant slices on wire rack. Sprinkle salt over both sides of eggplant. Let stand 30 minutes.
3. Meanwhile, in a shallow pan or bowl add flour. In a second shallow pan or bowl add the eggs. In a third shallow pan or bowl add the breadcrumbs and parmesan cheese.
4. Dip each slice of eggplant into the flour, shaking off excess. Dip the flour-coated eggplant slices into the egg, and then into the breadcrumbs. Place breaded eggplant slices onto the rack.
5. In a large nonstick skillet heat oil over medium heat. Add half of the eggplant slices; pan fry each side 3 minutes or until eggplant is soft in the middle and golden brown on the outside. Transfer cooked eggplant slices to a paper towel-lined plate. Repeat with remaining eggplant slices.
6. To build a burger, place 1 tablespoon of the pesto on the bottom half of one of the buns. Add one slice of the eggplant, two slices of tomato, another slice of eggplant, one or two slices of mozzarella, and another tablespoon of the pesto. Add the top of the bun. Repeat with remaining ingredients. Serve warm or at room temperature.

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