Oven-Crisped Eggplant

2 small eggplants (1 pound each)

1/2 cup fine soda cracker crumbs

1/4 teaspoon oregano, rubbed

1/2 teaspoon paprika

salt and freshly ground pepper

1 egg

1 tablespoon water

1/2 stick melted butter

Peel the eggplants and cut lengthwise into six segments each. Soak in salted water for one hour. Crush crackers between wax paper with a rolling pin.  Mix with oregano, paprika, salt and pepper.  Beat egg and water. Dip drained eggplant into egg, then into crumbs. Let stand at least 30 minutes. Place peeled side down in a shallow baking dish or on a cookie sheet. Drizzle with melted butter, turning segments about in it carefully. Bake in 425 degree oven until crisp and brown (about 20 minutes).

These can be made hours ahead, and baked when needed.