Slice the eggplant (the round way) into 1/2" rounds.

Sprinkle flour on both sides.

Dip into the egg batter which has a little milk, and any spices you want. I usually use garlic powder, onion powder, paprika, basil, oregano. Depending on the size of the eggplant, one large egg with enough milk should do it.

Then put your breadcrumbs in a plastic bag (or bowl) and shake. Don't put too much bread crumbs at one time because it gets too wet and then doesn't adhere to the eggplant. Just keep adding more bread crumbs.

All I can say is this crab rangoon recipe is ... delicious!! Shamelessly stolen.

Obviously, this is a "notional" recipe.

Ingredients
Roughly equal parts cream cheese (at room temperature) and imitation crab meat (chopped up)
(Go a little heavy on the cream cheese)
Chopped green onion
Dash garlic powder
Smaller dash soy sauce
Enough won ton wrappers (recommend cutting them in half and makings smaller pouches)

Process
Mix ingredients together (except won ton wrappers).

This is the recipe I used for our annual batch of canned Japanese/sweet pickles.

Yield: 3+ pints (I saved some in the fridge for a quick pickle with dinner)

~6 small Kirby (pickling cucumbers), sliced 1/8" thick
1 medium white onion, thinly sliced
2 cups vinegar (split between white vinegar and rice vinegar)
1 cup sugar
Salt

Sprinkle sliced cucumbers with salt. Let stand for 5 minutes. Wash off salt and drain.

Heat jars and lids.

Warm vinegar and sugar on the stove so that sugar dissolves and mixture gets hot but not boiling.

A holding place for all things foam, thanks to my iSi Creative Whip.

First up, a blue cheese foam to top steak with:
1 oz blue cheese (Roquefort)
1 oz cream
1 T milk
blend until perfectly smooth, whip, chill, serve.

Next up, a raita-yogurt foam
1.5 oz raita (yogurt, raita spices, lemon juice)
1.5 oz cream
mix, whip, chill, serve. Great on cucumber slices.

Chimichurri foam
oil/vinegar mix from chimichurri, strained
a tad of Stubbs mopping sauce (or other vinegary BBQ sauce)
apple cider vinegar for volume