CRISPY EGGPLANT

1/2 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.

Serves: 4-6.