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
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.