Vegetarian

Slice the eggplant into 1 cm slices, place in a bowl, sprinkle with salt, and let sit 30 minutes.
Rinse the eggplant slices to remove salt and pat dry with a kitchen towel.
Place the breadcrumbs and sesame seeds in a large shallow bowl or plate.
Beat the eggs with a pinch of salt and pepper in another bowl.
Heat vegetable oil in a large skillet over high heat.
Dip each eggplant slice into the beaten eggs, coat with the breadcrumb-sesame mixture, fry in the hot oil 2–3 minutes per side until golden brown, and drain on paper towels.