Italian Eggplant (Even the kids will eat this!)

What to do with an eggplant?  This is a question many gardeners and farmer marketers ask this time of year.  As a child, my Mom often made this, calling them "Little Pizzas".  We loved them and didn't realize that she was tricking us into eat eggplant.  This recipe was my Grandmothers, however I have made some changes that I think really improve upon it.  I hope that you will enjoy this delicious summer treat!

Italian Eggplant

1 medium eggplant.
1 stick of butter, melted
1 cup Panko breadcrumbs
1 cup dried breadcrumbs
Italian herb mix, salt, and pepper to taste
1 15 oz can pizza sauce (can also use spaghetti sauce)
2 cups grated mozzarella cheese

Preheat oven to 450 degrees.  Mix together Panko crumbs and bread crumbs, herbs, salt, and pepper.  Slice eggplant into 1/2 inch round slices.  Dip eggplant slices into melted butter, then cover in breadcrumbs.  Place on greased cookie sheet (I cover it in foil for easy cleanup) and bake at 450 degrees for 20 minutes.  Remove from oven, top with pizza sauce and mozzarella cheese.  Bake for an additional 10 minutes, until cheese is melted.

For more fun, you add baby pepperoni or any additional pizza toppings if you wish.