Wash and slice eggplant and sprinkle generously with salt. Allow to sit out for 30 minutes. Rinse and pat dry.
Set out 2 shallow dishes or trays. (We like to use aluminum foil or plastic plates for easy cleanup).
Into the first tray, measure bread crumbs, parsley, celery seed, 1/2 of the cheese, paprika, garlic and onion powder (do not substitute garlic or onion salt).
In the second tray, beat the 2 eggs well with a fork. Add the chopped parsley and the other half of the cheese.
Heat a pan with 1/4 inch olive oil (does not need to be extra virgin for frying purposes). Add the garlic in whole pieces; as the oil toasts the garlic, mash it into the oil with the tines of a fork to flavor the oil; remove before browning. Meanwhile, dip the eggplant into the egg mixture, turn to coat both sides; dip and coat both sides in the bread crumb mixtures. Fry in hot olive oil over medium-high heat for 5-10 minutes or until golden on both sides and eggplant is tender in center. If eggplant is later to be baked in a casserole, fry only until edges are browned as cooking will be finished in the oven.
Serve as is, seasoned to taste with salt and pepper, or bake in a casserole dish for 30 minutes at 375°F topped with grated Parmesan, mozzarella and pasta sauce.
Submitted by: CM
