Preheat oven to 375 degrees F.
Wash eggplant. Pare skin from eggplant and slice into thick 1/2-inch slices. Do not cut any thinner or the slices will not have the time to brown in the oven before becoming too soft.
In a small bowl. combine bread crumbs, Parmesan cheese, and salt; set aside.
Spread thin coating of mayonnaise on each side of the eggplant slices and dredge in the bread crumb mixture.
Arrange the coated eggplant slices on a cookie sheet, coated with cooking spray, and bake in the oven for 10 to 15 minutes per side. The eggplant will brown nicely.
Excellent served with store bought or homemade Marinara Sauce for dipping.
Serve as an appetizer or side dish
* Purchasing Eggplant: Smaller, immature eggplants are best. Full-size puffy ones may have hard seeds and can be bitter. Choose a firm, smooth-skinned eggplant that is heavy for its size; avoid those with soft or brown spots. Gently push with your thumb or forefinger. If the flesh gives slightly but then bounces back, it is ripe. If the indentation remains, it is overripe and the insides will be mushy. If there is no give, the eggplant was picked too early. Also make sure an eggplant is not dry inside, knock on it with your knuckles. If you hear a hollow sound, do not buy it.
** You could substitute panko breadcrumbs.
Oven Fried Eggplant Recipe: https://whatscookingamerica.net/vegetables/oveneggplant.htm