the salt dealy is pretty much standard prep for eggplant anything, if you want to get the bitter taste out. the salt makes the water come out. then you can squeeze gently after it's let sit for a couple of hours.

as far as i know eggplant parmesan is first battered, then deepfried, then covered with tomato sauce and parmesan+breadcrumb mix and ovenbaked.

but i could be wrong OR there may be different regional versions - there certainly are for many other dishes.