Arugula salad with warm, crispy eggplant (AKA Rocket salad with crispy, BTU-enhanced aubergine)

My Parisian aunt taught me this way of cooking eggplant when I was naught but a lad, beginning a relationship with this most nicotine-enriched of edible plants that has sustained me for all these many years.

One of the best things about this dish was how the eggplant's warm, crispy, and sweet balanced the arugula's cold, crunchy, and bitter.

How I did it (if I did in fact do it):

First, I just made a plain arugula salad: washed baby arugula, tossed with dressing made from about one part balsamic vinegar, three parts olive oil, mixed with a fork. I also added some cheese (that farmer's market cheese has carried me a long way).

Second, I sliced the eggplant into discs and fried on low heat with olive oil:

It took some maneuvering to get them all evenly oiled and cooked. Eggplant is extremely good at soaking up oil, but as it cooks it will release some of the oil again, so it's easy to think you haven't added enough, and then end up with way too much. I actually pressed some of the slices that didn't get much oil against some of the ones that had too much, and that helped even things out a little. 

Then I just kept frying them on low heat until they were crispy on one side -- maybe 15 minutes. When that was done I turned them over to fry on the other side a little bit, and sprinkled some salt and lemon juice on top.