Crispy Eggplant Rounds
2 eggs, slightly beaten
3/4 to 1 cup Italian Style breadcrumbs
1 lb. eggplant
1 tsp. olive oil
Wash eggplant, remove top(s), and slice in 1/2 inch thick rounds.
Spread the olive oil on a cookie sheet. Put the breadcrumbs in one
bowl, and the eggs in another bowl. Dip the slices first into the
eggs, allowing the excess to drip off back into the bowl, and then
dip both sides into the breadcrumbs. Place on cookie sheet. Bake
in 425 degree (F) oven for about 15 minutes, turn, and bake another
10 minutes, or until desired crispness.