Crusty Coated Eggplant

Directions

1. 1
   Cut stems off eggplant and slice 1/2 to 5/8-inch thickness. In a bowl, beat in egg.
2. 2
   In second bowl, mix cracker crumbs, seasonings and 1/4 cup Parmesan cheese.
3. 3
   Spread butter in a 10 x 15-inch baking dish.
4. 4
   Dip each slice of eggplant in egg.
5. 5
   Drain briefly, then coat with cracker crumbs.
6. 6
   Arrange slices in single layer in pan.
7. 7
   Bake for 20 minutes, turning once, in a 425° oven.