Chilling the coated slices before baking makes the eggplant extra-crispy.
1/4 cup fat-free mayonnaise
1 (3/4-pound) eggplant, cut crosswise into 24 slices
1/2 cup crushed saltine crackers (about 12 crackers)
1/2 cup (2 ounces) grated fresh Parmesan cheese
How to Make It
Spread about 1/2 teaspoon mayonnaise over both sides of eggplant slices using a rubber spatula. Combine crackers and cheese in a shallow dish; dredge eggplant in cracker mixture. Place eggplant in a single layer on a baking sheet coated with cooking spray; chill 2 hours.
Preheat oven to 425°.
Bake eggplant at 425° for 15 minutes; turn eggplant slices over, and bake an additional 5 minutes or until crisp.