Step 1

Slice your egg plant into 1/4 inch disk.

Step 2

Put the cornstarch in a small dish.

Step 3

Put the beaten eggs and salt in another small dish.

Step 4

Put the Italian bread crumbs in another small dish.

Step 5

Start breading by dredging each eggplant slice in cornstarch.

Step 6

Shake off the excess cornstarch,and coat completly in egg mixture.

Step 7

Complete the breading by dredging each slice in the Italian bread crumbs. Press down on the crumbs to make them adhere.

Step 8

As you bread each eggplant slice, transfer to a papertowl covered plate until they are all breaded.

Step 9

Heat your vegetable oil in a deep skillet over medium-high heat.

Step 10

Fry each eggplant slice for about 1 minute on each side, or until golden brown.

Step 11

Once you have cooked each eggplant slice, it is time to plate your meal.

Step 12

If you are serving as a first-course, smear the marinara on the plate and place each eggplant slice on top, sprinkling parmesan and rosemary on top.

Step 13

If you are serving as a side, simply just use the marinara as a dipping sauce.