Broiled Eggplant Slices with Parmesan and Oregano Bread Crumbs

We've been enjoying Eggplant Parmesan for a couple of years but always felt guilty about the oil we had to use to fry them up. Plus our place would be smoky for the rest of the night. I was really excited about this recipe I found in a book called, "Vegetables Every Day." It's a fun book because it teaches you about all sorts of different veggies and gets you excited to try new ones. Anyways, we've been doing this recipe about every other week and it has worked out great! Tons less oil, no smoke, and pretty much the same taste. Give it a try and let me know if you like it.

1 medium eggplant
3 Tbsp oil
salt
3/4 cups bread crumbs
1/3 cup grated Parmesan cheese (we usually mix low-fat Mozzarella for 1/2 of it)
a pinch or two of Oregano

1. Preheat broiler. Cut the top and bottom off of the eggplant and then cut into slices (we've done lengthwise but like little round guys better than the long). Don't go too thin, but the thinner the crispier (about 1/2 inch). Lay eggplant on a large baking sheet. Brush eggplant lightly on both sides with some of the oil and season with a bit of salt.

2. Combine the bread crumbs, cheese, remaining oil, and oregano in a small bowl. Mix until combined and moistened.

3. Broil the eggplant, turning once, until lightly browned (about 7-10 minutes). Remove the baking sheet and then sprinkle the bread crumb mixture over the eggplant. Put it back in the oven and broil until the crumbs are lightly browned -- probably no more than a couple of minutes. Watch them because they can burn quickly!

4. Serve immediately with your favorite marinara over the top.