Peel and slice eggplant into 1/2-inch slices.
Combine flour, salt, and seeds.
Dip each eggplant slice in lemon juice and then into flour mixture, coating both sides.
Cover bottom of pan generously with oil.
Saute in hot oil over medium heat until centers are tender and outside is crisp.
Add more oil when slices are turned so bottom of pan is again lightly covered.
Drain on paper towels.
If you can use gluten but not wheat, you can substitute barley flour, potato flour, or oat flour, or a mixture of these.