Gluten-FREE Breaded Eggplant Rounds

1 large eggplant, sliced in 1-inch thick slices
Put some salty water in a bowl, then dunk the slices in the water and drain them and dry them iwth a paper towel, putting them in a plate.
Prepare your Breading mixture as follows:
In a bowl, mix
1/2 cup soy flour
1/2 cup cornmeal
1/4 cup tapioca flour
2 Tbsp. onion powder
1/2 tsp. garlic powder
Salt to taste
1/2 tsp. Italian Seasoning (pulverized)
1 Tbsp. sweet paprika powder
1 Tbsp. olive oil
Water (start with 1/2 cup of water, adding little by little until you have the consistency of a pancake batter). Set aside.
Grease up a c ookie sheet with a little bit of olive oil. Then take one slice of eggplant at a time and with a spoon, taking some of the
batter, coat one side of the eggplant round, letting the batter drop on top of it, Carefully place on the greased cookie sheet, with the
side has not been coated in batter facing up and the side covered with batter facing down. Coat the top side in batter as it lies on the
cookie sheet. Repeat with all the rounds.
Bake at 300º F for around 15 minutes, check on it and if the bottom is already golden brown, turn it over and cook on the other side.

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The Lord is my shepherd; I shall not want.He maketh me to
lie down in green pastures: he leadeth me beside the still waters. He
restoreth my soul: he leadeth me in the paths of righteousness for his name's
sake. Yea, though I walk through the valley of the shadow of death, I will fear no
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Runneth over. Surely goodness and mercy shall follow me all the days of
my life: and I will dwell in the house of the Lord for ever.
Psalm 23.