I peel eggplant and slice it into 1/4 inch to 1/2 inch thick slices. Then dip in water or beaten egg and dredge in seasoned breadcrumbs. Bake in a 425 degree oven for about 30 minutes on an ungreased cookie sheet. The high oven temperature makes it so that you don't have to turn them. Also, an absolute must for any cook is an insulated cookie sheet. Prevents stuff from burning -- as may happen if you bake things at too high a temperature.
Then I make eggplant parmesan by layering the eggplant with spaghetti sauce and cheese and bake until the cheese melts. Yummy!
The breaded, baked eggplant slices are really good dipped into duck sauce (veg) or on a sandwich roll with lettuce, tomato and mayo (or whatever you like).
Lucinda