Cut egg plant into fry shapes, as thick or as thin as you like. Dip eggplant pieces in egg whites, then place them in the bowl of bread crumb mixture and turn until all sides are covered. Place on baking sheet and cook for 20 minutes at 375 (flipping them over after 10 minutes). When done, top with fresh grated parmesan cheese.
One of the times I was most upset with my father was when he refused to take me to get a Sonic milkshake after gymnastic practice. As I sulked in my room, he was downstairs preparing the ingredients so that he could teach me how to make one. It is a skill that I haven’t forgotten – getting the ratio of milk to ice cream just right so that it is the perfect thickness. I made this milkshake a little more sophisticated (or child like?) by adding marshmallows to the top.