Preheat 350°F oven
Colander / Strainer
Coat the baking sheet evenly with cooking oil, dumping off any excess so a thin layer is formed.
Whip the egg until frothy in the small mixing bowl.
Blend all spices in the shallow dish until well mixed.
Dip eggplant slices into the egg so both sides are coated.
Lay the coated eggplant slices onto the oiled baking sheet in a single layer without allowing the edges to touch or overlap.
Place the baking sheet into the oven.
At this point, top each eggplant slice with a dollop of tomato sauce and grated cheese (optional).
Continue cooking 8-10 minutes until both sides are crispy brown.
Remove from oven and serve.
Top the uncooked breaded eggplant rounds with a dollop of tomato sauce, mozzarella and Parmesan cheeses for a pseudo-eggplant Parmesan meal.
Eggplant may be fried in a pan on the stovetop or baked in the oven.
Many people say the eggplant must be peeled to get rid of the bitterness, but I have found this is unnecessary if you salt and rinse the sliced eggplant prior to breading and cooking it. The eggplant skin is one of my favorite parts!