Cut the top and bottom stem from eggplant and cut the eggplant in half length-wise. Taking each half, cut long strips of eggplant as thin as possible so the eggplant will cook when you fry it.
In a pie plate or other large, flat-surfaced bowl mix eggs, cinnamon, nutmeg, and M’lis Sweet. Dip eggplant slices in and let soak a couple minutes while the frying pan heats up.
Cook 2-3 minutes on each side until golden brown and eggplant are not quite so stiff. (You may also fry it in ghee or olive oil)