INGREDIENTS
2
medium eggplants (about 2 1/2 lbs total)
2 cups
Italian-style breadcrumbs (See Kelly's Note)
3/4 cup
grated Parmesan cheese
3
large eggs
1 cup
all-purpose flour
Vegetable oil, for frying
1 cup
homemade or store-bought marinara sauce
Chopped fresh parsley, for garnish
Deep-fry thermometer