Panko-Crusted Fried Eggplant

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Louanne's Kitchen


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3 smallish eggplants

3 eggs

1 cup milk

16 oz Italian Panko breadcrumbs or regular Italian breadcrumbs

1 cup grated Parmesan or Romano cheese

1/2 teaspoon garlic powder

1/2 teaspoon dried majoram

1/2 teaspoon dried basil

1/4 teaspoon dried savory or 1/8 teaspoon dried thyme

1 cup flour, seasoned with salt and pepper

1 gallon water

3 tablespoons salt

Olive or canola oil (not extra-virgin)

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