Parmesan Fried Eggplant

Until recently, I was convinced I did not like eggplant. I had only ever seen it coated in tomato sauce, and since I'm not really a fan of tomato sauce, I wouldn't even taste a bite. However, last week I decided to be adventurous, and bought an eggplant I saw at the grocery store. I'm glad I did, because it was delicious, and now I am hooked. This past weekend, after a few healthy meals, I decided I was craving something fried, and thought that fried eggplant might be the best of both worlds, something fried and delicious, yet still more healthy than fast food.

Fried Parmesan Eggplant

Ingredients
1 medium sized eggplant, cut into 1/4 thick rounds
2 eggs, lightly beaten*
1/2 cup bread crumbs
1/4 cup grated parmesan cheese
Oil for frying

1: Place eggs in small bowl. Mix bread crumbs and cheese in another small bowl.
2: Dip eggplant into egg mixture, then into bread crumbs and coat.
3: In deep, heavy skillet, heat about 1/2 inch vegetable oil to about 375 degrees F. Fry eggplant pieces, about 1 minute on each side, until golden brown. Transfer to paper towel to drain and cool before serving.

I ate mine with tomato slices on the side, but I'm sure they would also be great topped with tomato sauce.

*I used egg whites, rather than whole eggs, because I had some left over from a previous recipe, but either egg whites or whole eggs will work.