|Milk||1⁄4 Cup (4 tbs)|
|Italian-seasoned crumbs||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
Pare eggplant, 3/4 inch thick.
Dip each slice in milk and coat with crumbs.
Melt butter in a shallow baking pan.
Place slices in butter, then turn so as to coat both sides.
Bake for 20 minutes at 400Â° F.