Crispy Eggplant

1/2 c. mayonnaise
1 T. instant minced onion
1/4 t. salt
1/3 c. fine dry bread crumbs
1/3 c. grated Parmesan cheese
1/2 t. Italian seasoning
1 medium eggplant, cut crosswise in 1/2-inch slices

In small bowl, stir together mayonnaise, minced onion, and salt. In shallow dish or on a sheet of waxed paper, combine bread crumbs, cheese, and Italian seasoning. Brush both sides of a slice of eggplant with mayonnaise mixture; coat with crumb mixture. Place in shallow roasting pan or on baking sheet. Repeat with remaining eggplant slices. Bake at 425 degrees for 15-17 minutes or until browned.

Makes 4-6 servings.

Adapted from That Amazing Ingredient: Mayonnaise!, p. 74.