Slice the egg plant. Make sure each slice is about at least 1 inch thick.
Add 2 tabelspoons of oil into a pan and sautee until the eggplant slices are lightly brown.
In one bowl crack 2-3 eggs and mix until the yolks are blended. In a seperate bowl, fill it with panko bread crumbs and sprinkle in cajun seasoning (how much cajun seasoning you add is up to you and how much spice you can handle).
Take one egglplant slice and submerge it in the eggs yolks until both sides are covered, then take the slice and put it in the panko/cajun bowl. Press each side of the yolk covered eggplant with a fork until both sides are sufficiently covered in bread crumbs.
In a pan (2-3 inches deep) and fill with cooking oil until the entire surface of the pan is covered in oil. Turn stove on to medium-high heat.
Place breaded eggplant slices in the pan and fry both sides until brown. Serve warm (tartar sauce goes really good with this dish, use it as a dipping sauce)