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1/2 cup nonfat mayonnaise
1 tablespoon minced onion
12 (1/2-inch) slices unpeeled eggplant (about 1 lb.)
1/3 cup fine, dry breadcrumbs
1/3 cup grated parmesan cheese
1/2 teaspoon dried italian seasoning
vegetable cooking spray
1. Combine mayonnaise and minced onion; stir well. Spread evenly over both sides of eggplant slices.
2. Combine breadcrumbs, Parmesan cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumb mixture.
3. Place eggplant on a baking sheet coated with cooking spray.
4. Bake at 425-degrees for 12 minutes. Turn eggplant over, and bake 12 minutes or until golden brown.
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