Oven-fried Eggplant

Preheat the oven to 400°F and line a large baking sheet with parchment paper.

Slice the eggplants lengthwise into ¼-inch thick slices, then lightly brush both sides with oil.

Set up three shallow bowls: one with flour mixed with salt and pepper, one with the beaten egg, and one with seasoned breadcrumbs.

Working with one eggplant slice at a time, coat in the flour mixture, shaking off excess, then dip in egg, and finally dredge in breadcrumbs, pressing gently so the coating adheres.

Arrange the breaded eggplant slices in a single layer on the prepared baking sheet, spacing them about ½ inch apart.

Bake for 15 minutes until the breadcrumbs begin to turn golden brown.

Remove the baking sheet from the oven and top each eggplant slice with a tomato slice and a small handful of shredded mozzarella cheese.

Return to the oven and bake for an additional 15-20 minutes until the cheese is melted and bubbling and the eggplant is tender when pierced with a fork.

Allow the eggplant to cool on the baking sheet for 2-3 minutes before serving.