1/3 cup yellow cornmeal
1/3 cup all-purpose flour
3 tablespoons Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 egg, slightly beaten
1/2 cup milk
1 large eggplant (about 2 pounds), peeled and cut crosswise in 1/2 inch slices
1/4 cup all-vegetable shortening
Combine cornmeal, flour, cheese, salt and garlic powder on waxed paper.
Combine egg and milk in shallow dish or pie plate. Dip eggplant in mixture. Coat with cornmeal mixture.
Heat Crisco to 365F in electric skillet or on medium-high heat in large skillet. Fry, a few slices at a time, 1 or 2 minutes on each side or until golden brown. Turn once. Drain on paper towels. Sprinkle with additional Parmesan cheese, if desired. Serve immediately.