1 eggplant
mayonnaise

Parmesan cheese

Slice eggplant thinly and spread each slice sparingly with mayonnaise.  Then dip each slice in grated Parmesan cheese, covering both sides.  Arrange the slices on a non-stick or slightly oiled cookie sheet.  Broil them on each side just until they are golden brown and crunchy outside and soft and tender inside.

Makes about 4 servings.

Serving suggestions:  Once eggplant are cooked, serve with spaghetti sauce and angel hair pasta for a new twist on eggplant parmesan.