Slice eggplant into ½ inch slices.

In one bowl, beat eggs.

In another bowl, put flour, cheese, salt, pepper and spices.

Dip the eggplant slices, one at a time, into dry ingredients, then into egg and finally, back into the dry.

Fry eggplant in hot oil. Make sure there is enough oil in the pan to cover each half of the eggplant.

Sprinkle with salt and pepper to taste.