Peel the eggplant with a potato peeler.
Slice into thin round slices.
Layout on a wire rack if you have one or you can just use your cutting board but will have to flip them. Salt both sides and let stand for about 20 minutes. You should see the water being taken out of them. This removes any bitterness in the eggplant and improves the texture of it.
Put your egg in one bowl and your breadcrumbs in another. Have an “air bake” cookie sheet ready to put the eggplant on after its been breaded. If you don’t have an “air bake” cookie sheet you can use a regular one but you will need to flip them half way through baking.
Dip each slice in the egg and then in the bread crumbs and then lay on the cookie sheet. Add more egg and bread crumbs as you need to coat each slice.
Make sure you don’t overlap the pieces on the cookie sheet.
Preheat the oven to 350 °F and bake for 20 minutes or until golden brown.
Top with your choice of Italian Dressing. Use bottled or make your own. I make my own. My daughter is allergic to Garlic so we just leave that out.
Smaller is better. The larger the eggplant, the more bitter. So if you need to make a larger batch, get multiple small eggplants and not 1 larger one.
We started using the Kellogg’s Corn Flake breadcrumbs when we were avoiding wheat and we liked it much better. You could use any breadcrumbs that you like that are safe for your allergy set.