Cut ends off eggplant and discard. Cut the eggplant into 4 thick slices, then into large "croutons." Place cubes into large ziplock bag. Add egg and toss to coat.

Add breadcrumbs, a 1/4 cup at a time and toss to coat. Add 1/2 of the Parmesan and toss. Turn eggplant croutons onto an olive oil sprayed foil lined baking sheet.

Sprinkle with more Parmesan and spray with olive oil spray. Bake at 400 for 30 minutes, or until crispy and golden. While eggplant is cooking, heat the soup and keep warm. To serve, ladle soup into individual bowls, top with a slice of cheese and then eggplant croutons. Serve immediately. Makes 4 servings