Slice eggplant into 1/4 inch thick slices. Sprinkle with salt and let stand for 15 minutes. Rinse eggplant and pat dry with paper towels. Beat egg and place in wide shallow bowl. Place flour in a plate combine with thyme and pepper. Crush crackers to a fine texture place in another plate. Heat oil in a large non-stick frying pan. Dredge eggplant slices in flour, then dip into egg then roll in cracker crumbs. Fry in hot oil, turning until golden. Drain and serve immediately.