Cut the eggplant into ½" thick slices. Set aside.
In a plate or bowl mix the flour or bread crumbs with the seasoning. (Note: You could adjust the seasoning to your liking. Feel free to add more chadon beni and chive!)
To fry, dip the eggplant slices in the egg then in the seasoned flour and set aside for about 5 - 10 minutes.
Then heat the oil over a medium flame and add the eggplant slices. Fry, on both sides, until golden brown and drain on paper towels.
Sprinkle a little salt over the fried eggplant and / or serve with your favourite dip.