Baked Eggplant Cutlets (No Oil)

Preheat oven to 400°. Line a baking pan with parchment paper.
Cut eggplant in thin slices, less than ¼ inch thick. Set aside.
Put the ½ cup of flour in a small bowl. If you want, add a sprinkling of salt and pepper. Set aside.
In a separate bowl, combine the water and cornstarch and stir well. Set aside.
In a shallow bowl, combine the bread crumbs, onion powder, garlic powder, Italian seasoning, salt and pepper. Stir well.
Line up the eggplant, bowls and pan assembly line style. First, dip the eggplant in the flour on both sides. Shake off any additional flour.
Next, dip the eggplant in the cornstarch and water mixture.
Place the eggplant slice in the bread crumb mixture and flip over. Make sure that both sides of the eggplant slice are covered in bread crumbs and place on the prepared baking sheet in a single layer. Continue until all eggplant slices are prepped.
Bake in the oven for 15 minutes. Flip the eggplant slices and bake for an additional 15 minutes.
Take the eggplant out of the oven and switch the oven to broil. Broil the eggplant for 1-2 minutes to crisp up. Be careful if you are using parchment paper as it's not technically supposed to be under the broiler. Another option is to put a spoonful of marinara sauce on each slice before broiling them.
Once cool, store in an airtight container in the fridge for up to 3-5 days. Reheat in a skillet or oven for best results.