1 lb. raw eggplant in thick slices
6 tbsp. mayonnaise
6 tbsp. grated Romano or Parmesan cheese
5 tbsp. seasoned bread crumbs
Salt and pepper

Soak eggplant slices in cold water 15 or 20 minutes. Drain and blot dry. Spread lightly on both sides with mayonnaise, then press lightly into grated cheese, then into crumbs, lightly coating both sides. Spray shallow baking pan with cooking spray for no-fat frying. Arrange eggplant in single layer.

Bake in pre-heated oven at 475°F for five minutes. Turn and bake an additional three or four minutes until eggplant is golden and crisp on the outside and tender inside.

Serves 6.