Cut the eggplant into 1/4-inch slices. In a large bowl, stir together the flour and spices. In a medium bowl whisk together the eggs.
Dip each slice of eggplant in the eggs and then in the flour mixture. Transfer dredged eggplant to a plate or resting area.
Heat a large skillet over medium-high heat with about 1 cup of oil. You don’t need a lot but there should be a nice layer on the pan.
Add eggplant slices in batches and fry for 2-3 minutes per side.
Remove eggplant slices and let drain.
Preheat oven to 425 degrees F.
Add flatbreads to a baking sheet and bake them for four minutes with nothing on them.
Remove from oven and top each flatbread with 1/4 cup marinara, mozzarella cheese, eggplant slices, a little more Parmesan cheese (don’t overdo the cheese), and sprinkle with salt and pepper.