Pan-Fried Eggplant

Shake flour bread crumbs Parmesan cheese salt pepper and garlic powder together in a gallon-size resealable plastic bag.

Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture. Add to the hot oil; cook until crisp and light brown 2 to 3 minutes. Flip and cook until other side is browned 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.