Crispy Eggplant

The secret to eggplant is to soak it in ice water for 15-20 minutes before cooking with it. Drain, pat it dry and use, you've soaked all the bitterness out of it and it is now sweet and yummy!

-Preheat the oven to 400 degrees. Generously oil a baking tray with some extra virgin olive oil.

-Cut 2 long thin eggplants into rounds about 1/4 inch thick.

-Crack 1 egg into a small wide mouthed bowl and beat well.

-Put the following into another wide mouthed bowl and mix well.

½ cup grated Parmesan cheese

A pinch of garlic powder

A pinch of sea salt

-Thoroughly dredge each eggplant slice in the egg, shaking off any excess, then dredge it in the cheese mixture.

-Place them on the oiled baking tray.

-Cook for about 20 minutes until tender and very brown.

-There is a magical point at which the inside of the eggplant seems to melt and the outside of the eggplant is very crispy, find this point!