Here's another favorite of my DH. His mom, Helen, could make these so well - never greasy, always perfect, but I never could get the knack of it. Then I found this recipe in an issue of Sunset magazine way back in the early 80s, and as they say, the rest is history! This is much better than making them with a pan full of oil. All you use is a tablespoon of olive oil per 11x14 baking sheet.
Oven Fried Eggplant
1 large or 2 medium eggplants - the one in the picture was the largest we've ever found. Peel it and if very large cut down the middle and slice into 1/4" slices. If using the 2, slice into 1/4" circles.
1 cup of breadcrumbs
1/3 cup of Parmesan cheese.
2 teaspoons of Basil flakes
1 tsp garlic powder
1/2 cup water
1/2 cup flour
Get out three pie tins or baking square pans. In one, mix the flour with about a 1/2 tsp of salt. In the second pan, crack the egg and add the 1/3 cup of water and beat thoroughly til frothy. In third pan, put the breadcrumbs, garlic powder, Parmesan cheese, Basil and another 1/2 tsp of salt. Mix well.
Now dredge a slice of eggplant in the flour to coat both sides. Drop into the egg mixture. Transfer to the breadcrumbs and coat evenly. Set aside on a large platter as you do all the slices in this manner.
Preheat your oven to 400 degrees. In a baking sheet (with sides) place a tbs of olive oil and with a silcon brush or your hands spread it all over the pan. Do the same for the other sheet. Now lay the eggplant slices on the pans and place in your heated oven for 15 minutes. At 15 minutes turn the slices over, and place the top pan on the bottom and the bottom pan on the top shelf. This will help them brown evenly. Let then bake for another 10 minutes. They should be lightly brown. Place on a platter and enjoy.
PS: I use these to make moussaka and eggplant parmisan, however - WARNING: it's very easy to have the family eat these all up and not have any left for the dishes mentioned. Enjoy!