1lbunpeeled eggplantsliced-about 12 (1/2 inch slices)
1/3cupfine dry gluten-free breadcrumbs
1/3cupfresh grated parm
1/2tspdried Italian seasoning
salt and pepper to taste
Preheat oven to 425 F.
Combine mayo and onion in a small bowl and spread evenly over eggplant slices on both sides.
Combine breadcrumbs, parmesan cheese, Italian seasoning and salt and pepper in a small bowl. Dredge eggplant in breading mixture.
Place eggplant on a baking sheet greased with non-stick olive oil cooking spray (do not use an air bake cookie sheet here, make sure it’s a regular baking sheet for proper browning.) Spray the top of the breaded eggplant with a light coating of olive oil spray
Bake at 425 degrees for 12 minutes. Turn eggplant over and bake 10-12 more minutes or until golden.
You can also layer these in a 9×13 pan and top with marinara sauce, mozzarella cheese and fresh grated parm and bake until cheese is lightly golden.