Eggplant Parmesan

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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) 

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