1 large eggplant (about 2 pounds)
1/2 cup all-purpose flour
1/2 cup yellow corn meal
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 cup grated Parmesan cheese
1/2 cup milk
1/2 cup all-vegetable shortening
Slice eggplant crosswise into 1/2-inch slices. Set aside.
In medium bowl combine flour, corn meal, garlic powder, salt and Parmesan cheese. Set aside. In shallow dish blend milk and egg. Set aside.
In large skillet melt shortening. Dip each slice of eggplant in milk mixture, then in corn meal mixture to coat. Fry a few at a time over medium heat until golden brown, turning once. Drain on paper towel-lined platter. If needed, add more shortening to skillet. Sprinkle with additional Parmesan cheese before serving, if desired.