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1
Preheat the oven to 450°F. Cover a baking sheet with parchment paper or aluminum foil.
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2
Wash and dry the eggplant.
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3
Cut off ends, and later cut each eggplant into 4 pieces.
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4
Beat the egg with salt, pepper and oil.
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5
On a plate, mix the bread crumbs and Parmesan cheese.
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6
Dip each piece of eggplant in the egg and then coat with the bread crumb mix. Arrange slices of eggplant skin-down on the baking sheet.
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7
Bake for 11 minutes, flip slices over and bake for 5 additional minutes. The eggplant should be golden-brown and thoroughly cooked.
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8
Serve hot and with marinara sauce.
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