Pepperoni Eggplant Crisps - cooking recipe

Ingredients

1 large eggplant
1/2 lb. Mozzarella or Jack cheese, grated or thinly sliced
1 (4 oz.) pkg. thinly sliced pepperoni
dried oregano leaves
1/2 c. dry bread crumbs
1/2 c. grated Parmesan cheese
2 eggs, beaten
oil (olive preferred)
crushed red pepper (optional)

Preparation

Wash eggplant.
Slice into 1/2-inch slices.
Do not peel.
On half of the slices, place Mozzarella or Jack cheese.
Top with 2 or 3 pepperoni slices.
Sprinkle with oregano.
Top with remaining eggplant halves.