3/4 c. saltine cracker crumbs (12 double saltine crackers)
1/2 c. grated Parmesan cheese
1/4 c. sesame seeds
1/4 tsp. pepper
1 med. eggplant (about 1 1/4 lbs.)
Mayonnaise

Preheat the oven to 400 degrees. Grease two baking sheets. Stir the cracker crumbs, cheese, sesame seeds and pepper together in a small bowl. Cut off the stem and cap and peel the eggplant. Cut it into 1/2 inch thick slices. Spread both sides of each slice with mayonnaise.

Dip each side into the crumbs, pressing lightly so they adhere. Cut each slice in quarters, making four triangles. Place them on the prepared baking sheets. Bake for 10-12 minutes or until the undersides are golden. Turn the triangles over and bake 5-7 minutes longer, or until they are golden on both sides.

The eggplant may be refrigerated, covered, overnight or it may be frozen. Do not defrost. Reheat frozen at 400 degrees for 4 to 5 minutes or until hot. Serve warm or at room temperature. Makes about 40 triangles.