Cut eggplant into long pieces (3 to 4 inches, about 1/2 inch thick) Place flour, eggs and breadcrumbs in separate plates. To eggs, add salt, pepper and garlic powder, Whisk well.
Dip each piece of eggplant into flour coating all sides. Shake off excess and dip in egg. Coat in breadcrumbs and set aside for a few minutes so coating sticks to eggplant. Setting them aside will prevent breadcrumbs from coming off in the oil.
Heat up oil to fry eggplant. When oil is hot, add a few pieces of eggplant, do not overcrowd. Fry until golden brown and drain on paper towel lined plates. Frying takes just a few minutes.
Serve with sauce - combine mayonnaise, ketchup and sriracha. Eggplant can also be served with ranch dressing, marinara or garlic mayonnaise.
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