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Eggplant, Peppers, and Onions

1 Medium Eggplant
1/2 bell Pepper green or red sliced thin
1/2 Red Onion sliced thin
1 cup Cornmeal
1/4 cup Parmesan Cheese
1/4 teaspoon garlic powder
Canola Oil to line bottom of frying pan
1 Tbsp. Feta Cheese or Shredded Parmesan Cheese
Salt and Pepper to taste

Peel the Eggplant
Use a vegetable peeler and slice the Eggplant into thin slices
Heat Canola Oil in frying pan (Just enough to sauté)
Mix Cornmeal, Parmesan Cheese, and Garlic Powder
Dredge Eggplant in Cornmeal mixture on both sides
Fry until golden brown on both sides
Remove and drain on frying pans
Add salt and pepper to taste to the eggplant
Add sliced Peppers and Onions to warm pan and sauté for 15 minutes on low

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