Eggplant Parmigiana - cooking recipe

Ingredients

1 medium (1 to 2 lb.) eggplant
1/2 c. bread crumbs
3/4 c. Parmesan cheese
1/4 c. mayonnaise
8 oz. Mozzarella cheese

Preparation

Wash and trim eggplant and cut into 1/2-inch slices.
Combine crumbs and 1/4 cup of Parmesan cheese.
Spread mayonnaise on both sides of eggplant, then dip in crumb mixture, coating both sides. Place on ungreased cookie sheet.
Bake at 425\u00b0 for 10 to 15 minutes.
Remove pan and reduce heat to 375\u00b0.
Transfer eggplant to a 9 x 13-inch greased pan.