• 1 medium to large eggplant
• 1 cup Italian seasoned bread crumbs
• 1/4 cup Parmesan cheese
• Regular or cholesterol free mayonnaise
• Salt (to taste)

Ingredients
Preheat oven to 425 degrees.

Pare skin from eggplant and slice "crossways" into 1/4" slices.

Spread thin coating of mayonnaise on each side of sliced eggplant and dredge in Italian seeasoned bread crumbs. You can use cornmeal or flour if you wish, but Italian seasoned bread crumbs have a lot of flavor.

Place on an ungreased cookie sheet and "oven-fry" or bake in the oven for 10 minutes per side. The eggplant will brown nicely.

Serve as an appetizer or side dish. Delicious and very digestible.

One medium eggplant should produce 8-12 slices.

Enjoy!