2 tsp vegetable oil
1/4 cup Italian breadcrumbs
Clean and slice the eggplant. You will have to allow the eggplant to rest so that all of the water can escape. Place the slices on a few paper towels for a couple of minutes and dab the tops to help extract the extra juices.
If you skip this step the end result will be soggy. After drying the eggplant out, rub oil on each side and dip in your Italian breadcrumbs. Bake at 400 for about 20 minutes or until starting to brown.
OPTIONAL- Use an egg instead of oil for a thicker breading.