Slice eggplant into rounds slightly less about 1/2 inch thick, rinse with water and pat dry.

In a medium bowl, combine next 8 ingredients (flour through salt). Mix well.

In a separate bowl, whisk together coconut milk and cornstarch. Dip eggplant rounds into coconut milk mixture, and then dip into bread crumb mixture and make sure all sides are covered. Repeat with all eggplant rounds.

Heat coconut oil in a large skillet, over medium high heat. Once the oil is hot, add eggplant to skillet. Cook for 2 to 4 minutes per side, or until golden brown. Once done, place a paper towel lined plate.

Serve with noodles and marinara sauce.