Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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