Preheat about 2 inches of oil in a large pot over medium heat.

Cut of tip and peel eggplant. Using a sharp knife slice eggplant into 1/8 inch circles. Then slice in half. You want them to be about the width of two fingers. Pat dry with paper towels.

Combine flour, salt and pepper in a resealable bag.

In a bowl, beat together eggs. Set aside.

On a plate mix together Parmesan cheese and breadcrumbs.

In batches, place eggplant slices in flour and shake to coat. Then dip slices in egg and press into the Parmesan-breadcrumb mixture to lightly coat.

Once oil reaches 350 degrees, begin frying the chips in batches. (If you don't have a thermometer, drop a little flour in and if it sizzles it's ready) Fry 3-5 minutes or until golden brown and crispy. Transfer to paper towels. Repeat with remaining eggplant.

Sprinkle with more Parmesan cheese if desired. Serve hot.