Oven-Fried Eggplant Cutlets - cooking recipe

Ingredients

3 tablespoons mayonnaise
1 tablespoon water
2 tablespoons lemon juice
1/2 teaspoon garlic
6 tablespoons sharp romano cheese, grated or 6 tablespoons parmesan cheese
6 tablespoons Italian seasoned breadcrumbs
1 medium size eggplant, unpeeled

Preparation

Preheat oven to very hot (450 degrees Fahrenheit).
Spray a shallow baking pan with cooking spray or wipe lightly with cooking oil.
Blend mayonnaise, water, lemon juice, and garlic in a shallow dish.
Combine cheese and breadcrumbs in another dish.
Trim and discard ends of eggplant.
Cut the eggplant horizontally into 3/4 inch slices.
Dip each slice into the mayo mixture to coat both sides.
Press both sides into the crumb mixture, pressing to adhere the breading.
Arrange each crumb coated slice on the baking sheet.
Place the pan on the bottom shelf of the oven; bake uncovered for 5 minutes.
Turn slices with a spatula and bake another 5 minutes (or more if needed) until the coating is crisp and the eggplant slices are tender.