Baked Eggplant

1 large or 2 small Eggplant, peeled and sliced into 1/2 inch slices

1/4 c melted Butter and 1/4 c olive oil

1 cup Saltine cracker crumbs

1/2 t oregano powder

Salt, pepper and garlic powder

Parmesan cheese

Lay slices of eggplant on paper towels to absorb moisture for about 10 min.

Melt 1/4 cup butter and mix with 1/4 cup olive.

Mix Saltine cracker crumbs with oregano, salt, pepper and garlic powder in a bowl.

Dip slices of eggplant into butter/oil mixture, roll in cracker crumbs, place on baking pan and sprinkle with Parmesan cheese. Bake for about 25 min at 350, or till eggplant is soft when pierced with a fork.