Baked Eggplant Slices

Very easy, very delicious. My favorite way to eat eggplant now!

Baked Eggplant Slices
(inspired by Almond Crusted Baked Eggplant)

1 large eggplant sliced, salted, drained
1/2 cup olive oil
2 tbsp balsamic vinegar
2 tbsp lemon juice
1 tsp garlic powder
1 tsp cumin
salt & pepper to taste
1 1/2 cups mashed potato flakes
oil spray

[Prep the eggplant by peeling in stripes, slicing in 1/4 inch rounds, salt heavily and let sit on layers of paper  towels for 30 min. minimum. Then rinse under cold water and press dry between paper towels.]

Mix oil, vinegar and spices together in one bowl and put the flakes in another.
Dip the eggplant first in the oil mix, then in the flakes to coat.
Lay slices on a greased cookie sheet, then spray tops lightly with oil.
Bake at 425 for 20 min. flipping halfway.

I recommend either dipping in your favorite sauce or topping with fresh seasoned tomatoes. Or just eat them plain--they are yummy!