1/3 c. fine dry 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

Combine first 4 ingredients in a shallow dish. Peel eggplant and cut into 1/4 inch slices. Spread both sides of eggplant slices with mayonnaise, dredge in bread crumb mixture. Place on a lightly greased baking sheet. Bake at 400 degrees, uncovered, for 10-12 minutes or until browned. Yields 4-6 servings.