Peel the eggplants and cut them into desired shapes. Boil the eggplants in salted water for 2 minutes, then drain and pat dry.

In one bowl, whisk together the eggs, Greek yogurt, and mustard.

In another bowl, mix the breadcrumbs with tandoori spice, salt, and pepper.

Place the flour in a separate bowl.

First, coat each eggplant piece in flour. Then, dip into the egg mixture. Finally, coat with the seasoned breadcrumbs.

Heat oil in a deep pan over medium-high heat. Fry the coated eggplant pieces until golden brown and crispy. Remove and drain on paper towels to remove excess oil.

Serve hot with your favorite dipping sauce or as a side to your main course.