Set up your dredging station. Pour the Italian dressing into a medium deep bowl. Pour some breadcrumbs onto a large plate. Set them side by side. Using a fork, pick up a slice of eggplant and dip it into the dressing, coating both sides. Then dredge it through the breadcrumbs, again, coating both sides. Place it on the prepared baking sheet. Continue with the rest of the eggplant.