Instructions: 1. Slice the eggplant (2 or 3 slices per person). Preheat the oven to 450F. Line a baking sheet with parchment (or use a nonstick cookie sheet). Mix the egg white, water and oil and put into a dish large enough to hold an eggplant slice. Mix the cornmeal and Wondra with salt, pepper and marjoram in a shaker bag. Dry the eggplant with a paper towel. Dip in egg. Lightly coat with the breading. Place on the baking sheet. Bake in the center of the oven for up to 20 minutes or until lightly brown, soft centered; crisp crust.

TESTED IDEAS (2002-spring):
* Make extra and store flat on sheets of wax paper; in a ziplock bag; use within 4 days. Reheat at 350 for 10 minutes maximum.

* 4 oz with angelhair pasta, broccoli with orange zest, grated myzithra cheese (or romano) and mixed fresh herbs

* 4 oz served on a slice of crusty bread. the bread does not need butter. the eggplant is creamy and rich and moist.

* 4 oz chopped and added to an eggbeaters omelette with diced roasted red pepper and fresh basil

Description: "Lightly Breaded eggplant, coated with cornmeal and flour, baked"

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