EGGPLANT MARCIA

1 medium eggplant
1/4 cup nonfat mayo (I use Nayonaise)
1/2 cup cracker crumbs or breadcrumbs

Peel the eggplant and slice about 1/2 inch thick. Spread mayo on both sides
and dredge in the crumbs. (Here you can sprinkle on some mixed herbs from a
shaker if you wish) Bake in a single layer on a foil lined pan for 15-20
minutes at 425 degrees.

This isn't really crisp, but it certainly isn't mushy. I've made this many
times.