1 medium eggplant (about 1 lb.)
3 tablespoons mayonnaise
3 tablespoons water
6 tablespoons grated parmesan cheese
1/4 cup Italian-seasoned bread crumbs
Cut skin off of the eggplant and slice in 3/8 to 1/2 inch slices. Put in ice
water for 15-20 minutes.
Blend mayonnaise and water together.
Mix parmesan cheese and seasoned bread crumbs.
Take the eggplant out of ice water and blot dry.
Dip in mayo, then in bread crumbs.
Arrange eggplant in a single layer on a nonstick baking pan.
Bake in a preheated oven 475° F. for 5 minutes, turn over and
bake for 3-4 minutes longer or until eggplant is golden and crisp on the inside
and tender inside.