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No-fry Eggplant Parmesan

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      Title: NO-FRY EGGPLANT PARMESAN
 Categories: Vegetables
      Yield: 4 Servings
 
      1 c  Parmesan cheese, grated
    3/4 c  Bread crumbs, fresh
    1/2 c  Mayonnaise (approx)
      1 lg Eggplant (Aubergine)
  1 1/2 c  Tomato sauce, seasoned *
      8 oz Mozarella, shredded
 
  * Use an Italian style prepared sauce or homemade. Preheat oven to
  425F. Slice the washed eggplant into 1/2" rounds (not necessary to
  peel). Spread both sides of the rounds with a thin layer of
  mayonnaise. Combine 3/4 cup of the Parmesan cheese with the
  breadcrumbs and coat the eggplant slices with this mixture. Arrange
  in one layer on an oiled baking sheet and bake for 15 minutes. Place
  the eggplant slices in an overlapping fashion in an oiled 9x12"
  casserole, and top with tomato sauce, mozzarella and the remaining
  Parmesan cheese. Bake at 375F. for 20 minutes or until cheese melts.
 
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