Etoiles beat me to the punch on eggplant dipped in egg, and coated in parmesan. I use a couple of tablespoons of butter to fry eggplant.

Try adding a bit of seasoning to the parmesan cheese to give it a flavor boost:

Tony Chacere's Creole Season
or Emeril's Essence
or Old Bay Seasoning
or (trust me on this one) a packet of Splenda.

The idea for the Splenda came from an Emeril Lagasse recipe for New Orleans style eggplant that I used to make: the seasoned eggplant is fried and then rolled in powdered sugar. Sounds bizarre but it was yummy stuff. Mixing Splenda with the parmesan is a very close approximation.

Cheers