1 large eggplant
olive oil
Italian style breadcrumbs
Pecorino Romano or Parmesian Cheese

Peel the eggplant. Cut it lengthwise and then slice into 1/2 inch pieces. Dip each slice into a bowl of olive oil and then coat with Italian style breadcrumbs. Lay coated pieces on a tinfoil covered cookie sheet. Sprinkle each piece with pecorino romano (or parmesian) cheese. Bake for 20 - 30 minutes at 350 degrees