Give the eggplant a good wash. Pat it down dry with a paper towel.
Cut off the ends and split in half.
Then cut into moon pieces (use your pointing finger to measure width)
Make sure each piece is facing up and then sprinkle some salt over them.
Let the pieces rest for 10 minutes - to soak-in the salt and sweat
While you wait, make the dipping sauce. Combine all of the listed ingredients under Dipping Sauce.
Then take out three mixing bowls or large plates. Place flour in one. Then crack two eggs into the next bowl and whisk them together. Finally, add breadcrumbs to the last bowl.
First, coat in flour. Then coat in the egg mixture. And then finally in the breadcrumbs. Repeat for all the pieces.
Take out a small frying pan. Add in oil. Once it gets hot, fry the eggplant until it gets golden brown on both sides.
Dip in the marinade sauce and enjoy!