1/3 cup fine dry breadcrumbs 2 tbsp. grated Parmesan cheese 1/4 tsp. salt 1/4 tsp. pepper 1 (3/4 lb.) eggplant 1/4 cup mayonnaise or salad dressing Garnish: fresh basil
Combine first 4 ingredients in a shallow dish. Peel eggplant, and cut into 1/4 inch slices. Spread both sides of eggplant slices with mayonnaise; dredge in breadcrumb mixture. Place on a lightly greased baking sheet. Bake at 400º, uncovered, for 10-12 minutes or until browned. Garnish, if desired.
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