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baked eggplant slices


1 medium eggplant
1/4 cup nonfat mayo (I use Nayonaise)
1/2 cup cracker crumbs or breadcrumbs

Peel the eggplant and slice about 1/2 inch thick.  Spread mayo on both sides 
and dredge in the crumbs.  (Here you can sprinkle on some mixed herbs from a 
shaker if you wish) Bake in a single layer on a foil lined pan for 15-20 
minutes at 425 degrees.

This isn't really crisp, but it certainly isn't mushy.  I've made this many 

Barbara in St. Pete., FL