1 large eggplant
6 oz. unsalted butter, melted
1 cup bread crumbs
1/4 cup Parmesan Cheese
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Wash the eggplant and trim off the green top. Peel the outside skin. Slice eggplant into 1/2 disk. Palace all disks in a colander sprinkle with salt and let sit 30 minutes. This helps to cut the bitterness and sweat. Remove the little droplets of water from the disks
Melt butter in a bowl. Mix bread crumbs with spices and Parmesan cheese in another bowl.
Dip each disk in butter and then the breading mixture. Place on a cookie sheet covered with aluminum foil or parchment paper.
Bake in a 400 degrees oven for 15 minutes. Then flip each disk and bake for 7 minutes. Eggplant should be golden brown and crispy;.