I love eggplant, in any preparation that I can think of, across culinary borders, and in various methods of cooking. I'm not an experienced cook, and I'm wondering if anyone can answer a question for me. Every eggplant parmesan I have ordered from a restaurant, the eggplant has been sliced almost paper thin and fried. I am assuming this is for the best outcome in terms of frying. But I love eggplant and would love to see thicker slices of the vegetable used. Is this impossible? Inauthentic? Gross to others? I have made "baked" eggplant parmesan before, and the thick slices have been to my liking. Does anyone else like thicker slices?