1/3 c. fine bread crumbs
2 tbsp. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
1 (3/4 lb.) eggplant
1/4 c. mayonnaise or salad dressing
Fresh basil for garnish

Combine the first 4 ingredients in a shallow dish. Peel eggplant and cut into 1/4" slices. Spread both sides of eggplant slices with mayonnaise and dredge in bread crumbs mixed with the seasonings. Place on a lightly greased baking sheet. Bake at 400 degrees uncovered for 10 to 12 minutes or until browned. Garnish with basil if desired. 4 to 6 servings.