Prep the eggplant (This can be done in advance.) ~ Wash and cut off the stem end. Peel if desired (I left the skin on). Slice the eggplant into approx 1/2" disks. Place on baking sheet, or in a bowl, and sprinkle with salt. Let sit for 30 minutes minimum (time does not have to be precise).
Preheat oven to 400* F. Prep your pan: Line a baking sheet with foil or parchment paper.
Using two bowls ideal for dipping and coating your eggplant slices: Put melted butter in one bowl; Mix cornbread, spices, and Parmesan cheese in second bowl.
Dip each eggplant into melted butter, then dip into the breading mixture. Be sure to coat the eggplant as well as possible. Place onto prepared baking sheet.
Bake at 400* F for 15 minutes. Flip slices and continue baking for an additional 7-10 minutes. The breading should be golden brown and crispy.
Plate your amazing side dish. Serve while hot. Enjoy!!!
