CRISPY EGGPLANT1/2 cup mayonnaise
1 tablespoon instant minced onion
1/4 teaspoon salt
1/3 cup fine dry bread crumbs
1/3 cup grated Parmesan cheese
1 eggplant(about 1 pound) cut crosswise in 1/2 inch slices
In small bowl stir together first 3 ingredients.
Brush both sides of eggplant with mayonnaise mixture.
Coat with crumb mixtures; sprinkle with parmesan cheese.
Place in shallow roasting pan or cookie sheet.
Bake 425 degrees, 15-17 minutes or until browned.