1 cup vegetable oil ▢1 large eggplant peeled and sliced ▢3 eggs beaten ▢2 cups Panko breadcrumbs with Italian seasoning
In large skillet over medium-high heat, heat oil.
Add beaten eggs to a bowl and bread crumbs to another bowl.
Dip sliced eggplant into egg, then into breadcrumbs.
Fry in batches in large skillet until golden brown (2-3 minutes per side).
Drain eggplant slices on paper towels and serve warm with warm marinara.