1. Cut eggplant into thick rounds.
2. Put refined flour, salt, black pepper and red chillies in a bowl.
3. Mix well. Finely slice green chillies, and beat the eggs.
4. Coat eggplant rounds first with refined flour, then eggs, and lastly breadcrumbs.
5. Heat oil in a wok & add eggplant rounds one by one.
6. When they turn golden, take them out on paper towels.
7. Garnish with mustard sauce & chopped green chillies before serving.