My large eggplant was sliced into 12 slices. I only had plain bread crumbs so I mixed them half and half with parmasion cheese. Then I added a few dashes of Italian spice and garlic salt. I put down foil, sprayed with olive oil, dipped the eggplant in the egg and bread crumb mixture, then sprayed the top with olive oil. Six minutes on each side, then I added about a tablespoon of ravioli sause and sprinkled with a mozzarella/provel mix. I then broiled on low for two minutes. The BEST eggplant I have ever had! My hubby even had some (he does not like eggplant, but it smelled so good, he could not help but try some).