Step one, slice a large eggplant into fairly thick (about 1/4 inch) slices. Step two, fork them (so they absorb the egg mixture better later)
Then I mixed some bread crumbs, chopped fresh flat leaf italian parsley, and parmesan.
I whipped a few eggs with a little milk, then added a generous heap of minced garlic, and a few heavy pours of Tabasco.
I dipped each slice of eggplant in the egg then pressed it into the bread crumbs, making sure both sides were evenly coated, then sprinkled a little extra bread crumb mixture on top. Baked them for about 30 minutes at 400 flipping once. While they were baking I just made some standard spaghetti and marinara.
Topped with a sprinkle of parmesan and a few shakes of red pepper flakes.