Eggplant Schnitzel and Roasted Peppers

Name: Eggplant Schnitzel and Roasted Peppers
Ingredients: 1 large firm eggplant; Salt; 2 lemons, 1 juiced and 1 cut into wedges; 2 tablespoons white wine or cider vinegar; 1 tablespoon Dijon mustard; 3 tablespoons olive oil, plus some for drizzling; Black pepper; 3 large field or bell red peppers; 3 tablespoons capers; 1 tablespoon chopped fresh thyme; 1 large clove garlic, finely chopped; 1 1/2 cups breadcrumbs; 1 teaspoon granulated garlic; 1 teaspoon granulated onion; About 1/8 teaspoon freshly grated nutmeg; 3 tablespoons grated Parmigiano-Reggiano; 2 tablespoons finely chopped fresh parsley; Oil, for shallow frying