Slice the eggplant in round slices sized evenly.
Transfer the eggplant slices to a large bowl, add 2 tablespoons of oil, salt and all the spices - turmeric powder, red chili powder and masala powder.
Gently mix all the ingredients with your hands so that each eggplant slice will get coated with the mixture of salt, oil and spices.
Let it sit and marinate for about 15 to 20 minutes.
Heat oil in a pan to shallow fry the slices and add the slices slowly spread in one layer.
Wait for the eggplant slices to get shallow fried on one side, this will usually take about 1 to 2 minutes if you use medium to high heat.
Once the eggplant slices are cooked and fried enough on one side, you can gently flip them over so the other side of the slices too get fried.
I suggest you to be very cautious while flipping over the slices in hot oil, as you need to make sure the hot oil is not splashing. I use a steel spoon and spatula together to gently flip them over with out splashing the oil.
The other side of the eggplant slices will get cooked and fried much faster, probably in less than a minutes, since we have already fried the other side.
The perfect and best fried eggplant slices will be soft when you gently press with your spatula, and mildly browned on the surface.
You can use the spatula to gently transfer the fried eggplant slices from the pan to another bowl or plate. Serve them hot with rice and any curry or yogurt for a simple, delicious lunch or dinner.