Fried Eggplant

1 medium/large egplant
1 C unseasoned bread crumbs
1 TBSP italian seasoning
1/2 tsp garlic powder
salt
pepper
2 C oil
1 egg
1/4 C milk or cream

Slice eggplant into discs 1/4" thick. In bowl place breadcrumbs, seasosning, garlic powder, salt and pepper. Beat egg, and cream in another bowl. Heat oil in skillet. To test oil (if no thermometer is available), wet hands, and wring water into skillet, if water sizzles, pan is hot enough, otherwise oil should be at 325-350*. Dip eggplant into egg mixture then into crumbs. Place carefully in oil. Fill pan, but leave room between slices. Let fry for 2 minutes on one side, flip and fry for 1.5 minutes on the other. Coating should be golden brown. Remove from oil and drain well on paper towel/hand towel.

This recipe can be used for any type of squash, and can even be baked in the oven. Bake on wire racks and spray with cooking spray to aid in browining. Bake at 375* for 10-15 minutes until crust is golen.

Serve warm.