1 cup vegetable oil ▢1 large eggplant peeled and sliced ▢3 eggs beaten ▢2 cups Panko breadcrumbs with Italian seasoning
Warm oil in a large skillet over medium-high heat.
Separately, combine whisked eggs and bread crumbs in separate bowls.
Before coating sliced eggplant in breadcrumbs, coat it in an egg.
Fry in groups for two to three minutes per side, or until golden brown, in a large skillet.
Warm eggplant segments drained on paper towels are accompanied by warm marinara.