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.