Breaded Aubergine

Cut the eggplant in rounds. Mine were the same thickness as my ring finger

Season the breadcrumbs with salt, black pepper, oregano and basil (or use seasoned breadcrumbs)

Crack the egg in a bowl and dilute with a teaspoon of water

Drop each round of eggplant in the egg, then roll in breadcrumbs tapping off the excess. Arrange in a single layer on a parchment lined baking sheet

Bake for about 20 minutes in a 230C oven, turning half way through. When nicely browned, take out of the oven and drizzle with olive oil. Enjoy :)