Preheat oven to 450. Mix the breadcrumbs, the parmesan and any italian seasonings you want, (I used basil, oregano, and garlic). Peel and cut the eggplant into slices 1/2 inch thick. Dry them well and dip into a beaten egg, then dredge in breadcrumb mix. Spray them with oil and bake them on a rack until crispy, approximately 12-15 minutes on each side. Then, add mozzarella on top and place back in the oven. Warm up some marinara sauce as you wait for the cheese to brown. Once it starts to brown, remove and add marinara sauce. This method keeps the eggplant slices crispy, and if you're like me and only cooking for one, allows you to make only one serving. It's also healthier because the eggplant is not fried.