Peel and cut the eggplant into slices one half inch thick.
Combine the bread crumbs, cheese, salt, celery seed and pepper.
Beat together the eggs and milk.
Dip the eggplant slices in the flour, then in the egg and milk, then in the seasoned bread crumbs.
Saute in a ten inch skillet in hot oil or shortening until golden, turning to brown both sides.
Drain on paper toweling.