3/4 c. grated Parmesan cheese
1/2 c. bread crumbs
1/4 c. mayonnaise (Hellmann's)
1 med. eggplant (about 1 1/2 lbs.) trimmed and cut into 1/2 inch slices
1 c. spaghetti sauce
1 (8 oz.) pkg. Mozzarella cheese

Preheat oven to 425 degrees. Combine 1/4 cup Parmesan with bread crumbs on sheet of waxed paper. Spread mayonnaise on eggplant slices and dip in breadcrumbs. Arrange slices on baking sheet in single layer. Then bake until browned and eggplant is fork tender, about 15 minutes.

Grease 9 x 13 inch baking dish. Reduce oven to 375 degrees. Place eggplant in dish, overlapping slightly. Spread some sauce on each slice. Top with Mozzarella and sprinkle with 1/4 cup Parmesan. Drizzle with remaining sauce and sprinkle with remaining Parmesan. Bake until heated through and Mozzarella melts, about 15 minutes. You can use Progresso bread crumbs instead of Parmesan cheese and bread crumbs.