Fried Eggplant (Aubergine)

• 1 eggplant, sliced medium thin (leave skin on)
• 2 eggs
• 2 cups Italian breadcrumbs
• 1/4 cup parmesan cheese
• 1/4 cup dried parsley
• 1 tablespoon garlic powder
• salt and pepper, to taste
• 2 cups vegetable oil

1. Preheat oil in pan on medium till a splash of water sizzles on it.
2. Put everything in a giant freezer ziploc bag EXCEPT the eggplant, oil and eggs.
3. Skake it up well.
4. Lightly beat eggs in a bowl.
5. Dip eggplant slices in egg and add to bag about 3-4 at a time.
6. Shake them up good.
7. Place battered slices in hot oil.
8. flip after 2 minutes.
9. Remove when browned on both sides, about 4 minutes total.
10. Continue until all slices are done.
11. I always make this with pasta, garlic bread and my stuffed mushrooms (recipe posted).

eggplant, eggs, italian breadcrumbs, parmesan cheese, parsley, garlic, salt, vegetable oil

Taken from www.food.com/recipe/fried-eggplant-aubergine-41611 (may not work)