Preheat oven to 190 degrees C, and preheat griller. Grease a baking tray or pizza tray with olive oil.
Slice the eggplant into 8 round slices, each 1/2 to 1cm thick. Trim the skin maintaining the round shape of the slices. In a small bowl, whip together the egg and water. Place the breadcrumbs in a separate small bowl.
Dip the eggplant slices one at a time into the egg and water mixture then into the breadcrumbs. One by one, place the coated slices in a single layer on the prepared baking tray or pizza tray. Top the slices with equal amounts of tomato, Parmesan cheese and Italian salad dressing.
Bake in the preheated oven for approximately 15 minutes. Move to griller and continue cooking 3 to 5 minutes. Check the slices frequently while grilling to avoid burning.