Peel and slice eggplants into 1/4 inch thick circular slices and submerge in water soaking for at least 4 hours to soften.  You will need to place a weight on top of the eggplant slices to keep them from floating and I used a smaller pot filled with water on top of the eggplant slices.  At the end of the soaking time, remove eggplant slices and pat dry with paper towels. In a bowl, beat two eggs and mix with 2 cups whole buttermilk.  Place two cups or 8 ozs. of bread crumbs onto a large shallow pan adding salt, black pepper, paprika, oregano, dried basil and garlic powder and mix thoroughly.  Heat a large skillet on medium-high heat and add Canola oil.  Dip eggplant slices into the buttermilk egg mixture and allow excess to drain off.  Coat eggplant slices evenly in the seasoned bread crumb mixture and place into hot oil and fry until golden brown, about 4 to 5 minutes each side and drain on paper towels.  Once all eggplant slices are fried, take a large cookie sheet or pan and line with aluminum foil and place eggplant slices on pan.  Drizzle a small amount of extra virgin olive oil onto each eggplant slice and sprinkle a generous amount of fresh grated Parmigiano Reggiano cheese onto each slice.  Place eggplant under broiler set on high heat and allow cheese to melt.  Serve while hot with your favorite main dish.

YIELD: 22 or more slices 1/4 inch thick.