This is my favorite way to cook eggplant - you've probably done this yourself, but just in case...

Preheat oven to 350F.
Spray a cookie sheet with cooking spray.

Peel and slice eggplant crosswise into rounds of equal thickness. Salt and drain the eggplant for a bit if that's the way you like it.

In a shallow bowl (good size for dipping slices) beat one egg with a couple tablespoons water (that's enough for one large)

Pour Italian seasoned bread crumbs in another shallow bowl.

Dip eggplant in egg, then bread crumbs to coat.

Place in single layer on cookie sheet and bake until tender on inside and crispy on outside (time will depend on thickness of slices), flip once when bottoms are lightly browned.

These slices are great by themselves or layered with heated sauce and mozzarella and baked long enough to melt the cheese. You can cut them in strips and use as appetizers with pizza sauce for dipping or make them into bases for mini pizzas.

Enjoy,

Betsy