Slice the eggplant in 1/3 inch thick round slices. Place the flour or corn starch in a bowl. In another bowl, beat the eggs with the pepper. Place the bread crumbs in a third bowl.
Dredge the eggplant slices in the flour or corn starch, turning several times to coat thoroughly. Shake off any excess. It's a little less messy if you coat all of the eggplant slices with the flour or corn starch before moving on to the next step.
Now dip each piece of eggplant in the egg. Once again, it is a little less messy if you do all of the slices before moving on.
Dip each piece of eggplant in the bread crumbs, turning several times and ensuring that the eggplant is completely covered with crumbs.
You can place all of the coated slices on a plate and store in the refrigerator until you are ready to fry.
Pour 1/2 inch of oil into a large, sturdy frying pan and heat it to about 375°F. Carefully, place as many eggplant slices as will fit without crowding into the hot oil. Fry for two minutes on each side, turning carefully with a pair of metal tongs. Remove slices with the tongs and drain on paper towel to absorb some of the grease. Place the fried slices on an oven proof serving dish and keep them in a warm oven (350° F) while you fry the rest.
Sprinkle with the finishing salt and eat hot.
Makes about 24 slices or 4 servings.