Parm Eggplant Wedges

1 small eggplant, cut into 1" wide wedges
1/4 cup olive oil
3/4 cup all-purpose flour
3/4 cup parmesan cheese, shredded
2 eggs, beaten
1 teaspoon dried oregano
1 teaspoon dried dill
salt and pepper

1. Combine flour, oregano, dill, salt and pepper on a plate.
2. Dip eggplant wedges into the flour mixture, then the beaten egg, then the parmesan.
3. Heat the olive oil in a large skillet over medium-high heat until an eggplant wedge sizzles on contact.
4. Add the eggplant in small batches and fry until golden brown, about 3-4 minutes, then flip and cook the remaining sides. Repeat.

Makes 4 servings