Slice eggplant 1/4 inch thick. Dip into low fat Italian salad dressing. Then coat with seasoned bread crumbs. Place on cookie sheet at 350 to 375 degrees. Bake approximately 10 minutes, sprinkle grated Parmesan cheese, turn over and bake another 10 minutes. Sprinkle with cheese, test with fork for doneness and serve. Deliciosa!