Place the eggplant round on a towel and sprinkle liberally with salt. Let sit for 15 minutes. Flip and repeat with the other side. After another 15 minutes dab the tops of the eggplant rounds dry with another towel.

In a large, shallow bowl combine the flour and spices. Sifting until well blended. In another large shallow dish whisk together the eggs and water until well blended.

Pre heat a large skillet with about ¼ inch of canola oil over medium-high heat. When a sprinkle of flour sizzles when it’s dropped in the oil is ready.

Take one eggplant rounds and coat it in the egg wash mixture. Drop it into the flour and give it a good coating. Then drop it back into the egg wash mixture for a second time. Once fully coated move the eggplant back to the flour for a final coat. Place the coated eggplant directly into the hot oil and cook until browned, about 1 to 2 minutes. Flip and cook until browned again, about one minute. Remove to a paper towel lined plate to drain. Repeat until all the eggplant are coated and fried.

Once cooled slightly place 1 to 2 rounds on a bun and garnish with toppings as desired. Serve immediately.