oven baked, but tastes like "fried"
Peel eggplant if you wish; cut into ½ inch slices. Sprinkle salt on both sides of slices. Let stand for 30 min; rinse with water and pat dry.
In a pie pan, beat egg slightly. In another pan, combine cheese, crumbs, and parsley. Dust each eggplant slice with flour, dip in egg to coat all over, then dredge in crumb mixture.
Brush butter over bottom of a shallow, rimmed baking pan. Arrange eggplant slices in butter in a single layer. Bake, uncovered in a 400 degree oven for 25 minutes, turning once to brown both sides.
From “Sunset Easy Basics for Good Cooking”….this is my favorite cookbook