Heat oil in a large skillet over medium heat (350 to 400 degrees)

Prepare a baking sheet with paper towels for finished eggplant slices

In a bowl, mix together the bread crumbs, sesame seeds, and spices and mix well

In another bowl, add the eggs and whisk until well blended

In an additional bowl place the flour

Dredge each of the eggplant slices in flour then dunk into the eggs and then coat in the bread crumb mixture. The bread crumbs should cover the entire surface of each slice.

Place the coated eggplant slices into the pan of hot oil in a single layer and allow to cook until the bottom side is a deep golden brown

Turn the slices over and cook on the other side, try to flip them only once

When the eggplant is done, place them on the prepared baking sheet to drain

Serve hot with soy sauce on the side for dipping