Baking eggplant in a toaster oven requires little work, and using a toaster oven instead of an oven to cook eggplant can cut your utility costs. Cooking eggplant in a toaster oven instead of an oven can also help you avoid heating up your kitchen when the weather is warm. One cup of cooked eggplant supplies you with 4 percent of your daily value of vitamin C. The daily recommended value of dietary fiber in 1 cup of cooked eggplant is 8 percent.

Break the raw egg open over a small bowl. Beat the egg with a fork until it is well blended. Set the bowl with the egg in it aside.

Place the cup of seasoned breadcrumbs on a flat plate. Spread the breadcrumbs out on the plate evenly. Set the plate aside.

Place the eggplant on your cutting board and slice it into 1/4-inch round pieces. Place the eggplant slices on a plate and set the plate aside.

Take the eggplant slices and blot each one dry with a paper towel to absorb any moisture.

Grease the toaster oven tray with 1 tbsp. of olive oil. Pour the oil on the tray and spread it around, using a paper towel.

Take one of the eggplant slices and dip it into the bowl of beaten egg. Use your fork to turn the eggplant slice over. Move the eggplant slice around in the egg to thoroughly coat the eggplant with the egg.

Lift the eggplant slice from the egg with your fork, and let the excess egg drip off the eggplant and back into the bowl.

Dip the egg coated eggplant slice into the breadcrumbs, turning the eggplant over so both sides of the eggplant are completely covered with breadcrumbs. Gently shake off any excess breadcrumbs.

Put the eggplant slice on the greased tray.

Repeat Steps 6 through 9 for the remaining eggplant slices.

Drizzle the remaining tablespoon of olive oil on each eggplant slice. Distribute the oil between the slices evenly, and spread the oil on top of each eggplant slice with the round side of your spoon.

Bake the eggplant in the toaster oven for 20 minutes, with the setting on 375 degrees Fahrenheit.

Remove the tray of eggplant from the oven and top each eggplant slice with 1 tbsp. tomato sauce. Spread the sauce evenly with your spoon.

Put the eggplant back in the toaster oven for another five minutes.