1 eggplant
1/4 tsp. (or more) oregano
1/2 tsp. paprika
1/2 tsp. salt
1/2 c. finely crushed cracker crumbs
1 egg (or 2 egg whites)
1 tbsp. water
2-4 tbsp. melted butter

Cut eggplant in sticks as for French fries and at least 3/4" thick. Combine cracker crumbs, oregano, salt and paprika. Beat egg with 1 tablespoon water. Dip eggplant sticks into egg and then roll in crumb mixture.

Place in greased, shallow baking pan and drizzle melted butter over sticks. Let stand at least 30 minutes, or several hours in refrigerator if prepared in advance. Bake at 400 degrees for 30 minutes. Turn after 15 minutes. Eggplant cut in slices rather than sticks is good with a slice of tomato and a garnish of Parmesan cheese broiled on top of the baked eggplant.