1/3 c. fine dry bread crumbs
2 tbsp. grated Parmesan cheese
1 (3/4 lb.) eggplant
1/4 c. mayonnaise
1/4 tsp. salt
1/4 tsp. pepper

Combine bread crumbs, Parmesan cheese, salt and pepper in a shallow dish. Peel eggplant and cut into 1/4" slices. Spread both sides of eggplant slices with mayonnaise, dredge in bread crumb mixture. Place on a lightly greased baking sheet. Bake at 400 degrees, uncovered, for 10 to 12 minutes or until browned. 4 to 6 servings.