Pour 1 inch of oil into fry pan and begin heating on Medium.

Whip up 3 eggs in a shallow bowl.

Crush 1 sleeve ritz crackers with rolling pin, add 1/2 cup flour, 1/4 cup parmesean cheese, parsley flakes, onion and garlic powder (about 1/2 tsp each), 1 tsp salt, 1/2 tsp ground pepper, dried oregano mix well in another shallow bowl.

Slice one large or two small Eggplants into slices about 1/4 inch thick.

Dip slices in plain flour, then in egg, then in crumb mixture. (Really I don't think it matters what order, because I tried it every order possible and they all ended up looking almost exactly the same.) Then with tongs, carefully place each slice in oil until browned, turn and brown on other side, drain on paper towel. Serve with ranch dressing or spaghetti/marinara sauce

Labels: fried, Italian, veggies