Baked Eggplant with Olive Oil and Panko Breadcrumbs

Ingredients 

-1 large eggplant (or 3 small eggplants)

-Salt

-1/4 cup olive oil

-1 cup Panko Breadcrumbs 

Method

Preheat oven to 200 Degrees Celsius.

Slice eggplants into 3cm thick slices. If using smaller eggplant, slice length-ways.

Place sliced eggplants on a plate or chopping board, sprinkle with salt, and let sit for 3-5 minutes, until the salt draws water our of the eggplant.  Dab with a paper towel to absorb the water.

Drizzle olive oil on a plate. Spread breadcrumbs on a second plate. 

Baste the eggplant slice and cover in breadcrumbs.

Place on baking paper on a baking tray.

Bake for 30 - 40 minutes until golden brown and the eggplant is soft in the center.