1 large or 2 small Eggplant, peeled and sliced into 1/2 inch slices

1/4 c melted Butter and 1/4 c olive oil

1 1/2 cups Saltine cracker crumbs

1/2 t crushed dried oregano & basil

Salt, pepper and garlic powder

Parmesan cheese

 

Lay slices of eggplant on paper towels to absorb moisture for about 10 min.

Melt 1/4 cup butter and mix with 1/4 cup olive.

Mix Saltine cracker crumbs with oregano, basil, salt, pepper and garlic powder in a bowl.

Dip slices of eggplant into butter/oil mixture, roll in cracker crumbs, place on baking pan and sprinkle with Parmesan cheese. Bake for about 25 min at 350, or till eggplant is soft when pierced with a fork.

 

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