Crispy Baked Eggplant

oil for baking tray
1 large Japanese eggplant about 1 1/2 lbs total
1/2 cup nonfat milk or 1% low fat
1 cup fine dry breadcrumbs
1 tsp dried basil
1 tsp dried dill
1/4 tsp dried thyme
paprika for garnish
minced fresh parsley for garnish

Preheat oven to 375 degrees F. Lightly oil a baking tray. (I used a nonstick Teflon baking insert - so I didn't use any oil.)

Slice the eggplant very thin (no more then 1/4-inch). If using Japanese eggplant omit the salting. Salt slices and let stand 10 minutes. Pat dry with paper towels.

Place milk in 1 bowl, combine bread crumbs and herbs in another. Dip eggplant slices in milk, dredge in crumbs and arrange on cookie sheet.

Bake 20-30 minutes until eggplant is crisp on outside and tender on inside(test with fork).

To Serve:
Place several slices of eggplant on each plate and spoon sauce (of your choice) on top. Sprinkle with paprika and minced fresh parsley.