1/2 cup low fat mayo (or fat free) 1 TBS minced fresh onion (I used a little more) 12 (1/2 inch-thick) slices unpeeled eggplant (about 1 lb) 1/3 cup dry breadcrumbs 1/3 cup grated Parmasean cheese 1/2 tsp dried Italian seasoning Cooking spray 1. Preheat oven to 425 dgrees. 2. Combine mayo and onion; spread evenly over both sides of eggplant slices. Combine breadcrumbs, cheese, and Italian seasonings in a shallow bowl; dredge eggplant in breadcrumb mixture. 3. Place sliced eggplant on a baking sheet coated with cooking spray. Bake at 425 for 12 minutess. Turn eggplant over; bake 12 minutes or until golden. * calories 121 per serving 3 slices = 1 serving