8 disks eggplant, peeled
2 cups buttermilk
4 cups vegetable oil
1 1/2 cups panko breadcrumbs
1/4 cup Parmesan powder
1 tablespoon garlic powder
1 tablespoon minced fresh parsley
1 teaspoon minced fresh oregano
1 teaspoon ground white pepper
1 cup all-purpose flour, seasoned with salt and pepper
2 cups egg wash (equal parts milk and whole eggs)
1 pound penne or fusilli pasta, cooked
2 cups red sauce or marinara sauce
Grated Parmesan cheese, for sprinkling