1 large eggplant, sliced into 1/4 to 1/2 inch thick slices.
2 eggs, beaten
2 cups all-purpose flour
Salt and pepper to taste
Canola oil for frying
Heat canola oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in a separate bowl combine flour, salt and pepper. Dredge each piece of eggplant in the flour, coating thoroughly and then shaking to remove any excess flour. Fry eggplant for about 3 minutes on each side, or until golden brown. Transfer to paper towels to drain. Serve with marinara sauce, if desired.