1/2 c. Hellmann's mayonnaise
1 tbsp. instant minced onion
1/4 tsp. salt
1/3 c. fine dry bread crumbs
1/3 c. grated Parmesan cheese
1/2 tsp. dried Italian seasoning
1 eggplant (about 1 lb.) cut crosswise in 1/2 inch slices

In small bowl stir together first 3 ingredients. In shallow dish or on sheet of waxed paper combine next 3 ingredients. Brush both sides of eggplant with mayonnaise mixture; coat with crumb mixture. Place in shallow pan or baking sheet. Bake at 425 degrees for 15 to 17 minutes or until browned. Serves 4 to 6.