Step 2: Dry off your eggplant and using a sharpe knife cut it into even slices on a cutting board. Mine were about a quarter inch thick, maybe more. But, you do you. Sprinkle your slices with a little salt and set them to the side.
Step 4: Pat dry your eggplant (it's completely fine if some salt comes off).
Step 5 (a.k.a. the fun messy part, also called dredging): Pick up one slice of eggplant and place it in the bowl with the flour. Flip it over and toss it around as much as possible to get it covered with flour.
Step 13: Add your slices of eggplant over the marinara sauce.