Eggplant shake and bake

These would be great for snacking but I think that this is also an easy way to making Eggplant Parmesan.  Will make the eggplant stand up to the red sauce (or some say gravy) without getting "mushy".  I am thinking the next time I get a craving for Eggplant Parm, this is how I will make the eggplant.

Ingredients

• 1 small eggplant
• 1 tbsp. coarse kosher salt
• 3 eggs, lightly beaten
• 1 cup breadcrumbs

Instructions

1. Preheat oven to 450 degrees
2. Set circular knob of Mandoline to #9. Cut eggplant in half before slicing to make easier to handle. Using food guard slice eggplant into discs.
3. Spread eggplant out into a single layer of paper towels. Liberally coat slices of eggplant with salt and let sit for 20-30 minutes. This will draw excess moisture out of the eggplant making them crispier. Blot dry with paper towel.
4. Place eggs and breadcrumbs into separate bowls.  A Thatsa bowl would work well for eggs and a Season-Serve would be perfect for the breadcrumbs
5. Add the eggplant slices to the eggs, seal bowl, and gently shake to coat.
6. Remove eggplant from egg and allow excess to drip off.
7. Add eggplant slices to breadcrumbs, seal, and gently shake to coat with breadcrumbs.
8. Spread out eggplant onto baking sheet lined with Silicone Wonder Mat.
9. Bake in oven for 10 minutes and then flip and bake for an additional 10 minutes to brown other side.