Crusty Coated Eggplant

Ingredients

• 1 eggplant
• 1 egg
• 12 c fine cracker crumbs
• 1 tsp Italian herb seasoning
• 14 c Parmesan cheese
• 2 Tbsp melted butter

Directions

1. Cut stems off eggplant and slice 12 to 58-inch thickness In a bowl beat in egg
2. In second bowl mix cracker crumbs seasonings and 14 cup Parmesan cheese
3. Spread butter in a 10 x 15-inch baking dish
4. Dip each slice of eggplant in egg
5. Drain briefly then coat with cracker crumbs
6. Arrange slices in single layer in pan
7. Bake for 20 minutes turning once in a 425 oven