Cut eggplant into 1 inch slices.
Then cut into bite size chunks.
Put this in a Ziploc bag with 1/4 cup of seasoned bread crumbs. Shake vigorously and let sit for a moment.
Take eggplant out with a slotted spoon and place on cookie sheet. Spray eggplant with PAM olive oil.
Bake at 450 degrees (F) for about 1/2 an hour stirring and flipping the eggplant often until nicely browned and roasted.