Eggplant Schnitzel and Roasted Peppers

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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