1 eggplant, about 1 lb.
1/2 c. mayonnaise
1 tbsp. instant minced onion
1/4 tsp. salt
3 tbsp. milk
1/3 c. Parmesan cheese
1/2 c. Italian seasoned bread crumbs

Slice eggplant crosswise in 1/4" slices. Mix together mayonnaise, onion and salt; add milk to dilute. Stir Parmesan cheese into seasoned bread crumbs. Dip eggplant slices into this mixture; place on baking sheet until brown, 425 degrees for 15 to 17 minutes. Serves 4 to 6.