2 Chinese eggplant, cut into planks
1 C Italian seasoned breadcrumbs
1/4 C pecorino romano, finely grated
1/2 C egg beaters
bottled sauce of choice (I like Paul Newman's Basil)
cooked spaghetti, or sliced french bread
Preheat oven to 400. Line baking sheet with parchement. Mix breadcrumbs with cheese and a little fresh ground black pepper. Dip a plank of eggplant in egg beaters, then roll in breadcrumbs, pressing to adhere. Place on sheet. Repeat with the rest of the eggplant. Spray eggplant lightly with olive oil. Bake eggplant for 15-20 minutes, or until soft. Remove from oven. If you plan to serve over pasta, group planks side by side in twos and add two slices of fresh mozzerella to each. Return to oven and bake 5 minutes until cheese has melted. Layer plate with spaghetti, warmed tomato sauce and eggplant on top. For sandwiches, spread both halves of bread thickly with sauce, then layer eggplant and cheese. Spray outsides of sandwich with olive oil. Grill until cheese melts.