Mayonnaise, reduced or no-fat mayo is fine
Tony Chachere’s Seasoning
Slice eggplant about 1/2 inch thick. Lightly salt each slice and let sit for 20 minutes, then pat dry.
Spread mayonnaise thinly on top of each slice. Sprinkle with Tony’s Seasoning and Parmesan Cheese.
Bake at 375° for about 20 minutes.
NOTE: The reason to salt eggplant before cooking is because it has a very high moisture content. When eggplant is broiled or cooked in a pan, it will usually steam and end up being mushy. The solution is to draw the moisture out. By sprinkling salt on the eggplant and letting it sit awhile, water is drawn to the surface. Then pat the slices dry. Some say to rinse the eggplant after the water is drawn out and then pat dry. Do watch the amount of seasoning you add because pre-salting does add some salt to the eggplant. I have also read that salting takes out bitterness, but usually bitterness is only if you have an older eggplant and salt won’t help that!