[nctomatoman]

We prepare eggplant this way and either eat them as is as a veggie or snack, or use them in Eggplant parmesan dishes.

Bell shaped eggplant (the fresher the better - slender ones work but the slices are so small that this becomes very labor intensive!). We've found that New York Improved, Purple Rain or Zebra, Neon, and Cloud 9 are great for this)
bread crumbs
1 egg
a few tbsp milk
olive oil spray fresh grated Parmesan Reggiano

Be sure to work fast - once you peel the eggplant, many varieties start to brown very quickly.

Cut the ends off of an eggplant, then peel off the skin.
Slice into round 1/8 to 1/4 inch even slices (if you like your eggplant crisp, go thinner; a bit more fluffy, thicker).
Beat the egg and milk till combined in a shallow bowl. Use 2 eggs if you are making lots of this.
Have a plate with bread crumbs nearby.
Spray baking sheets with Pam spray.
Preheat oven to 400 degrees.

Dip the eggplant slices in the egg/milk, then coat each slice with breadcrumbs. (we use the Italian seasoned crumbs). Place eat coated slice on the baking sheets.

If you are going to eat these straight, sprinkle an ample amount of Parmesan on top of each slice. If you are going to use them in Eggplant Parmesan, skip that step.

No matter if they are cheesed or not, spray each slice with a bit of olive oil mist.

Bake for about 15-20 min - if you like them more browned or crisper, give them 5 more min - or put then under the broiler for a few min (watch carefully!).

These are addictive - not bitter at all - in fact, sweet! There is no need to salt fresh eggplant - hence that step skipped in the above recipe.