Oven Fried Eggplant

2 Tbsp. plus 1/2 tsp.salt, divided

2 eggplants
2 cups fresh breadcrumbs
¼ tsp. freshly ground black pepper
2 tsp. vegetable oil
2 eggs

In a large bowl dissolve 2 Tbsp. salt in 1 cup warm water. Add 3 quarts cold water. Set aside.

1. Trim eggplant and cut into ½-inch thick slices. Put in salt water, and let sit 30 minutes.
2. Meanwhile, in a medium bowl, combine breadcrumbs, remaining ½ tsp. salt, and pepper. Add oil and use your fingers to work the oil into the breadcrumb mixture. Transfer to a large plate or shallow bowl. Set aside.
3. Whisk eggs to break them up completely. When you lift the whisk up it should be as lifting it out of water.
4. Preheat oven to 425°F 218°C. Liberally oil a large baking sheet (or use nonstick).
5. Drain and thoroughly dry eggplant slices, then dip an eggplant slice in the eggs, lift in out and shake off any excess egg, put slice in bread crumbs mixture and coat completely, lift out and shake off any excess bread crumbs, transfer slice to prepared baking sheet. Repeat with remaining slices
   .
6. Bake, turning once, until browned, crispy, and tender to the bite, about 30 minutes. Serve hot.