1 lg. eggplant, unpeeled, about 1 1/2 lbs.
1/4 c. oil
2 tbsp. lemon juice
2 cloves garlic, crushed
1/4 tsp. salt
1/2 tsp. black pepper
1 tbsp. thyme leaves OR
1 tsp. dried whole thyme
1 tbsp. fresh rosemary leaves OR
1 tsp. dried whole rosemary
2 tbsp. grated Parmesan cheese
1/2 c. dried bread crumbs

Mix items 2 through 7 to make a marinade. Cut eggplant into 1/2 inch slices. Place slices in marinate for approximately 30 minutes. Dip into the bread crumbs and Parmesan cheese mixture. Place on greased baking sheet and bake at 400 degrees approximately 10 minutes on each side, or until golden brown.