Add a pinch of salt on each slice. After 5-10 minutes, place it on the paper towel and pat dry. This way you will take out any moisture left in the eggplant.
Bake for 30 minutes OR until the eggplant is golden brown, and when you pick the slice up it's lighter.
Place it back in the oven and bake until the cheese is completely melted about 5 minutes. Take it out of the oven and enjoy it!
If you are sensitive to gluten, please use gluten-free breadcrumbs. Use cheese what you like the most or have. The best one so far that I've tried it with is Italian Blend of cheeses (It has 5 different kinds of cheese), also Pizza cheese (blend of cheeses) or Mozzarella on its own is great with this recipe. If your cheese blend does not contain Parmesan, just add it together and sprinkle with mozzarella.