from carole timin
Slice up an eggplant into circles, 1/4 - 1/3" thick. Dip circles in mixture of an egg with a few tablespoons water. Coat circles with bread crumbs (she uses the Progresso kind), and put them on a shallow pan. Drizzle with melted butter & olive oil (1/2 C for 1 eggplant).
Bake for 45 minutes at 375°, flipping once. They're good with ranch dressing ("for the boys") or yogurt dip.