- Praise 97% Fat Free Mayonnaise
Cut eggplant into rounds about 1.5cm thick
Squeeze some mayonnaise onto a plate (about 3 tablespoons will be enough). Kind of spread it out on the plate. Coat each eggplant round in the mayonnaise, then dip into breadcrumbs to coat. Place eggplant rounds on a foil lined baking tray and bake in an oven preheated to 200C for 45 minutes, flipping them over once they’ve been in the oven for 20 minutes. Once they’re done, arrange on a plate and cover it with your favourite parma-esque tomato sauce. ENJOY.