Unfortunately in our household, this is not a favorite. By "household", I mean myself and my husband, and by "not a favorite" I mean I love it and he eats it begrudgingly. Usually when I make it, it's for my "Deconstructed Eggplant Parmesan" (pictured below), and I almost always I end up making the hubs a regular chicken parm with tons of Mozzarella and pasta. It's a lot of work to make us separate dinners, but it's totally worth it for me!
Slice and sweat your eggplant (Some people don't do this, but I do it EVERY TIME, as I have had an unpleasant eggplant experience in the past and feel that this is the best way to avoid it happening again).
Dip each piece into any kind of egg wash you choose, then dredge into panko breadcrumbs (I like the Italian Flavored for the deconstructed eggplant parm...You could kick up the yumminess by adding some parmesan cheese to the mix, too!).
Place on a cookie sheet and bake at 400 for about 20 minutes. You'll know they're done when they start to brown a little bit on top.
Serve however you'd like! My favorite way to use them is below!