3 large green bell peppers
2 large eggs, lightly beaten
2 cups of milk
2/3 cup of Italian-seasoned bread crumbs
1/2 cup of grated Parmesan cheese
1 cup of all-purpose flour
Vegetable oil

Slice the peppers into 1/4-inch rings and remove and discard seeds and membranes.
Combine eggs and milk and stir well.
Combine the bread crumbs and the Parmesan cheese, mixing well.
Dip the pepper rings in egg mixture, and the dredge in flour.
Dip again in egg mixture, and dredge in the bread crumb mixture, coating well.
Pour oil to depth of 2 inches into a large skillet or deep fryer and heat to 375 degrees.
Fry the pepper rings for 1 to 2 minutes or until golden, turning once.
Drain on paper towels and serve immediately.