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.