baked augergine (eggplant)

45 minutes

this recipe can serve 2 purposes:that of a vegan eggplant parm or a lowfat version

1/2 cup vegannaise or fat free mayo
2 tablespoons finely minced onion
2/3 cup fine bread crumbs
2/3 cups finely grated parmesan (leave this out if vegan or sub a vegan cheese)
1 teaspoon italian seasoning
olive oil spray

preheat oven to 425. if you would like to make the bread crumbs yourself, place about 6 pieces of bread in the toaster oven at 250 for 30 minutes. remove and place in food processor until fine (a couple of minutes). pour on to a plate or shallow bowl. spray a cookie sheet with olive oil mist. add vegannaise or mayo to a shallow bowl and mix in onion. dip the eggplant in mayo and spread evenly and somewhat lightly on to the surface of eggplant slices. dip in bread crumb mixture and repeat until all are covered and placed on cookie sheet. cook for 12 minutes. remove. flip. cook for an additional 10-12 minutes or until golden brown.

i serve this with spaghetti and a salad.