1 eggplant, sliced 1/2" thick
1 tbsp. instant minced onion
1/4 tsp. salt
1/2 c. mayonnaise
1/3 c. fine bread crumbs
1/3 c. grated Parmesan cheese
1/2 tsp. dried Italian seasoning

In small bowl stir first 3 ingredients. In shallow dish combine next 3 ingredients. Brush both sides of eggplant slices with mayo mixture. Coat with crumb mixture. In a shallow pan, bake slices 15 to 17 minutes at 425 degrees until browned. 4 to 6 servings.