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 to garnish

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