Baking these in the oven allows the flavor of the eggplant to come through more than in the deep-fried version, I think. There’s also less clean-up.
Some people like to salt eggplants before using in a recipe. Salting removes much of the bitterness associated with eggplants. Large eggplants, especially those out of season, benefit from salting. The Native Offerings eggplants shouldn’t need salting, but if you prefer to salt, here are two methods: 1) Cut eggplant into 1/4-inch slices. Salt both sides of each slice, place in a colander, and let drain for about 30 minutes to an hour. Rinse and dry. 2) Fill a large bowl with water. Add 2 to 3 T of salt. Stir to dissolve. Put the 1/4-inch slices of eggplant into the water for 30 minutes. Drain and pat dry.
1 or 2 eggplants, cut into 1/4-inch slices
1 c dried bread crumbs
1/2 – 2/3 c grated Parmesan cheese; or Romano; or Asiago
olive oil or cooking spray, as needed
1. Preheat oven to 400ºF. Lightly oil a baking sheet (or two).
2. Salt, or not, the slices, as per headnote instructions. Place the eggs into a shallow bowl and whisk until well beaten. Put the bread crumbs and grated Parmesan cheese in another shallow bowl, stirring to combine.
3. Dip each eggplant slice into the beaten eggs, and then into the bread crumb/Parmesan mixture. You may need to press the crumbs to adhere. Put each “breaded” slice on the prepared baking sheet. Sprinkle each slice with some olive oil or spritz with cooking spray. Bake for 15 minutes, flip slices over and bake for another 15 minutes, until eggplant is tender and slices are browned.