eggplant, sliced 1/4-inch thick
water with lemon
salad dressing (like Miracle Whip or mayonnaise)
bread crumbs seasoned with Mrs. Dash or seasoned salt in a bowl

Cut the top and bottom off an eggplant. Cut eggplant into 1/4-inch slices. Soak the slices in water with a squeeze of lemon while you prepare the rest of your meal. Preheat oven to 425°F.

Drain water and pat slices dry on paper towels. Take an oiled or sprayed cookie sheet, or use one covered with parchment paper or oiled foil. Take a pastry brush and lightly coat both cut sides of the eggplant with the salad dressing or mayonnaise. Dredge coated slices of eggplant with seasoned bread crumbs on both sides.

Pop pan into the hot oven and after 20 minutes, turn slices over, and bake until golden brown. Eggplant will be tender on the inside and browned on the outside. Time varies according to the oven and the size of the eggplant slices; approximately 40 minutes to one hour This may serve 4 depending on size of eggplant. Serve hot and enjoy.

Submitted by: Cookie Thomas