Cut the eggplant into 3/4-1" slices, layer inside a colander, generously sprinkle with course sea salt. Let sit for about 1 hour
Create a space to bread your eggplant for easy cleanup, use either foil or parchment, mound the flour and breadcrumbs in two separate mounds.
In a shallow bowl, beat the eggs, set the bowl next to the breadcrumb and flour
In this order, dip the eggplant into the flour coating both sides, then dip into the egg batter, next and finally into the breadcrumbs, gently pressing the crumbs to the eggplant. The eggplant should nicely coat both sides. Continue this process until all the eggplant is breaded
When all the eggplant is breaded, using a skillet with high sides, for example a wok, or a pot, add the vegetable oil, making sure it is about 4-5 inches deep. Heat the oil until it is bubbling hot....never take you eyes off of hot oil!!
When oil is sufficiently hot,
gently add an amount of eggplant that will fit and float comfortably in the oil. Do not overcrowd.
Fry until brown on the first side, carefully turn and brown on the other side. The eggplant is cooked when it reaches a golden brown color.
Using caution, lift the hot eggplant out of the oil onto a plate covered with paper towel, let drain
Place the eggplant on a serving platter and sprinkle with sea salt flakes. Best eaten hot!