Crack the eggs into a bowl and beat well with a fork. In another bowl mix up your breading with the cracker crumbs and/or flour, sea salt, and pepper.  Dip the eggplant in the egg, and then into the breading mixture, making sure both sides are covered well.  Fry in plenty of pastured butter or ghee until both sides are nicely golden brown — I use my favorite stainless steel pan for this because it's nice and big and I can do a lot at once.  I also usually salt the outsides again at this point.  Serve hot and eat as a snack, an appetizer, or maybe serve with your favorite pasta and marinara sauce and a side of steamed veggies.   Enjoy.