This is a dish I make frequently. It is so simple.

You will need olive oil, one eggplant, bread crumbs, and seasoning. That’s it!

Slice an eggplant crosswise into 1″ slices. Drizzle olive oil into a 9X13″ pan. I start with a couple tablespoons of olive oil. Dip each eggplant slice into olive oil so that each side of the slice is coated. You will need to add more olive oil as you go through the slices. As you’re done coating a slice, just slide it to one edge of the pan. When finished, both your pan and your eggplant should be coated with olive oil. Lay the eggplant out in a single layer (I have done this by offset stacking and it works, too, just not as pretty). Now, sprinkle the top of each slice with bread crumbs. Sprinkle the bread crumbs with seasoned salt, pepper, oregano, basil, and parsley (whatever floats your boat). Drizzle a little more olive oil over the top, not much. Bake at 350 degrees for about 40-45 minutes. You can stick a fork in one slice and it should feel quite tender.

These are meant to be eaten at room temperature so can be baked ahead of time, but they taste okay while hot. They tend to lose quite a bit of firmness in the refrigerator, but still taste okay. Usually, we don’t have any left to put in the refrigerator. My favorite way to eat these is to snatch them from the pan with my fingers about half hour after baking and pop them into my mouth. I can go through quite a few of them that way. I dislike sharing, I guess. Last thing: sometimes you can buy really small eggplant and I have prepared them the same way as this, only slicing in half lengthwise and sprinkling bread crumbs, etc. on each half.

This is the dish just before the last drizzle of olive oil

Here's how it should look right before you place it into the oven.

Out of the oven

Finished product