Our garden is producing an abundance of eggplants, which we love and I am always looking for tasty recipes but also light ones. Found this one in the newspaper and prepared it for dinner. My husband loved it. I'll give this one a "thumbs up"!

1 or 2	Large	Eggplants
2	Tbsp.	Olive oil
2	Tbsp.	Olive liquid (from jar of olives)
1/2	Cup	Italian seasoned bread crumbs

Cut eggplants into 1/2" thick slices (use mostly center peices and there should be approximately 8 slices). Cover the slices with cold water; wait 15 to 20 minutes, then drain and discard water. Pat eggplant dry with paper towels. Spray a non-stick baking sheet or cookie sheet with cooking spray until slick. Combine olive oil and liquid in a shallow dish and blend. Sprinkle the bread crumbs into another dish. Dip eggplant slices first in the olive oil mixture then in the crumb mixture. Arrange in a single layer on the baking sheet. Bake in a pre-heated 425 degrees oven for 6 to 8 minutes. Makes 6 servings; 65 calories each.