1 medium to large eggplant
1 cup Italian seasoned bread crumbs
1/4 cup freshly grated Parmesan cheese
Salt to taste
Mayonnaise

Preheat oven to 425 degrees F.

In a small bowl. combine bread crumbs, Parmesan cheese, and salt; set aside.

Pare skin from eggplant and slice "crossways" into 1/4-inch slices (you can do full rounds or half rounds to your preference).

Spread thin coating of mayonnaise on each side of sliced eggplant and dredge in the bread crumb mixture.

Place on an ungreased cookie sheet and bake in the oven for 10 minutes per side. The eggplant will brown nicely. Serve as an appetizer or side dish.