I am serious! I have been making these for years! #recipes : Just slice the eggplant into 1/4" rounds, then cut away the skin. Dredge (coat) the slices with seasoned s&p flour (I used brown rice flour to stay gluten-free). Then dip them in a dish of beaten egg with a splash of water (I used 2 eggs because I had 2 medium sized aubergines). Lastly, coat them thoroughly with cornmeal that can be seasoned with your favourite spice or dried herbs. I used my own dried basil. Place on a baking sheet that has been sprayed with avo or olive oil. Bake in a 425F oven for about 15 min. or until slightly golden underneath then flip and add cheese of choice. Turn off oven temp. and turn on the broil setting on low (the baking sheet should be on the center rack). Broil until the cheese is bubbly and golden. Can be eaten as is or the rounds can be used to replace lasagne noodles to make an epic lasagne!