1 eggplant

1 cup flour

1 cup panko breadcrumbs

1/2 cup fine grated parmesan cheese

1 teaspoon. salt

1 teaspoon. Italian seasoning

1 teaspoon pepper

1/2 teaspoon garlic powder 

2 cups Dave's Gourmet Butternut Squash Pasta Sauce

Peel and cut one eggplant in veeery thin slices. Try for 1/8 inch if you can.

Prepare your "batter" station with 3 bowls, near the stove top.

In Bowl One: put 1 cup flour

In Bowl Two: 2 eggs, beaten

In Bowl Three: 1 c. panko bread crumbs; 1/2 c. finely grated Parmesan cheese; 1 t. salt, 1 t. Italian seasoning, 1 t. pepper, 1/2 t. garlic powder.

Heat a skillet with 1/4 inch olive oil in bottom. Medium High temp.
 

One at a time, dip thin slices of eggplant into flour then egg (shaking off excess) and finally panko mixture. Fry until golden brown. Remove and let drain on a paper towel, taste to see if they need to be salted a bit (or not), then serve with a bowl of Dave's Butternut Squash Pasta sauce.

Serving ideas: Serve as an appetizer, or as a tasty side dish.