Coat a pan with olive oil, and pour the mixture on the pan.
Occasionally mix. Once all of the tomato juice evaporates, pour into a bowl and let cool off.
Slice eggplant into about half inch pieces.
Lightly coat the eggplant with olive oil in order that the breadcrumbs stick.
Pour 1 cup of breadcrumbs into a bowl and put the eggplant in, making sure the breadcrumbs stick. (If you need more breadcrumbs, add 1/2 a cup).
Lightly coat the frying pan with olive oil, and put the eggplant in for no more than 3 minutes. Once the eggplant on the side down begins to brown flip over and let the other side cook until beginning to get golden brown.
Put the eggplant on a plate and serve with the tomato mixture on top.