This recipe works for zucchini, eggplant or green tomatoes.

For zucchini:  cut off ends and slice each young tender squash lengthwize into eight slices.

For eggplant:  peel and slice either in circles or lengthwize into large french fry shape. 

For green tomatoes:  cut off both ends and slice in approximately 1/4 inch slices.

Dip vegetables in flour then egg  which has been beaten with a little water.  Next dredge in panko crumbs--Japanese bread crumbs-- which are now available in most super markets.  You will need to judge how much flour, eggs and crumbs needed by the amount of vegetables you are frying.  Fry in vegetable oil until golden.  Drain on paper towels and salt while hot.  You may also sprinkle with parmesan cheese if desired.