Hi Dolly,

I found this in Martha's Stewart's Hors D'oeuvres Handbook.

To make one cup Japanese bread crumbs toast 8 slices of white bread, crusts removed,at 350 degrees until they are completely dried out and very crisp, 5 to 10 mins. Let cool. Chop the bread slices to a coarse crumb; if the crumbs are too fine, you will not get the light, airy texture of the Japanese version.
I love using these Japanese bread crumbs and I will send you some recipes. I want to make eggplant parmesan using these crumbs. I bet it will come out great. Talk to you later.
Ssusan