Slice eggplant into 1/4-1/2 inch thick rounds, put in a colander, and sprinkle liberally with salt. Let it sit for about a half hour, then rinse the salt off and squeeze some of the water out.
Get three bowls:
- flour mixed with spices (garlic, pepper, etc.)
- bread crumbs
- something wet (I used soy milk blended with vegenaise)
Put on a sprayed or oiled baking sheet, and spray the tops with cooking spray.
Bake at around 425 for 15-20 minutes, flipping halfway.
I ate these plain hot off the pan, and reheated leftovers for breakfast with dallops of salsa on top.