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Oven“Fried” Eggplant

If using Japanese eggplant, cut it (unpeeled) into strips, about ½” thick.  If using purple eggplant, slice it into ½” rounds.  (You might want to salt the purple eggplant rounds at this point – then place them in a colander and let them “sweat” for about 20 minutes.  Rinse thoroughly before proceeding with the recipe.)

Spread some mayonnaise on both sides of the eggplant slices, then dip each side into a bread crumb mixture (add dried herbs of your choice, along with some Parmesan cheese, salt & pepper to the bread crumbs, as desired) and place them in a single layer on a greased cookie sheet.  Bake in 350 oven for about 30 minutes, until they’re nice and crispy on the outside and creamy in the inside.  Yum!