Slice the eggplant transversally into 1/2 inch thick rounds. Cut the rounds into 1/2 inch thick sticks.
Heat the olive oil in a small skillet or medium saucepan.
Beat the eggs in a shallow bowl. Place the bread crumbs in a second shallow bowl.
Season the eggplant sticks lightly with sea salt.
Working in batches, dig the eggplant sticks in the eggs, then in the bread crumbs, turning to coat. Add to the hot oil, without crowding. Fry until golden brown, 2 minutes, them turn to fry on the opposite side, 1 minute.
Place on a plate lined with paper towels, to drain the excess oil.