it might be that your oil wasn't hot enough. to fry breaded vegies as you describe, i use either peanut oil or canola oil. olive oil has a low burn temperature and smokes before it's hot enough for frying. peanut oil & canola oil are hight burn temps. peanut oil is the highest heat tolerant. i use it in my wok because of that.

How do you get eggplant not to turn into green slime? I have had it were it is lovely and delish but can't get those results myself

I cut long slices of eggplant and zucchini, baste lightly with olive oil, then grill till soft but not burned, place in a ceramic dish, sprinkle with fresh garlic, add more olive oil and balsamic vinegar and let it sit overnight in refrigerator. Could cut slices into smaller pieces after grilling. Delicious on crackers, toasted pita wedges or flat bread as appetizer.

I love them batter dipped in tempora. So very crunchy. You can even try instead of the egg and milk mixture for dipping to hold onto the batter. Use mayo, flavored with herbs or mustard or even a think tomato sauce, like an inside out parmesan. You can add cheese to the bread crumbs. You can mix regular bread crumbs with panko to get crispy, crunchy ones.

.....to fry breaded things...before I dip in egg I either shake things in a zip lock bag with flour in it or just flour then dip in egg, breadcrumbs.......seems to hold the breading on better...for me anyway

Slice 1/2 inch thick, brush with olive oil. Add garlic salt and black pepper on both sides. Place on the grill. When you turn it over add marinara sauce and mozzarella cheese. YUM!