Oven Fried Eggplant (Aubergine)

src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1E4uVY0JkulXW2LAwSyGpqU-lDiQWY6-BudfTA6jXfbddAGne4Qj-AkjsQM4bxjRXcOBrTUJdpVPC4Nh6ghLW6567rTVyakN_CJHzlKKGVZub82NRtDLL2n0wgCr17YyVpyPU4MuCwJc/s1600/Oven+Fried+Eggplant+(Aubergine).jpg">This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.
Ingredients:

• 1/2 cup fat-free mayonnaise
• 1 tablespoon minced onion
• 1 lb unpeeled eggplant, sliced-about 12 (1/2 inch slices)
• 1/3 cup fine dry breadcrumb
• 1/3 cup grated parmesan cheese
• 1/2 teaspoon dried Italian seasoning
• vegetable oil cooking spray

Directions:

1. Combine first 2 ingredients, stir well.
2. Spread evenly over both sides of eggplant slices.
3. Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
4. Place eggplant on a baking sheet coated with cooking spray.
5. Bake@ 425 degrees for 12 minutes.
6. Turn eggplant over; and bake an additional 12 minutes or until golden.

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