Our current eggplant glut reminded me of this recipe from Cooking Light 2000. In fact, in looking through my four Cooking Light cookbooks' indexes for this one, I realized that there are tons of eggplant and okra recipes in these books which include everything from the magazine for each year.
This one is simply delicious.
1/4 cup fat-free mayonnaise [didn't have any, used regular]
1 (3/4 pound) eggplant, cut crosswise into 24 slices
1/2 cup crushed saltine crackers (about 12 crackers) [I didn't have any ... used breadcrumbs]
1/2 cup (2 ounces) grated fresh Parmesan
Combine crackers and cheese in a shallow dish.
Spread about 1/2 teaspoon mayonnaise over both sides of eggplant slices, using a rubber spatula. As you spread the mayonnaise on a side, dredge it in the cracker-cheese mixture.
Place eggplant in a single layer on a baking sheet coated with cooking spray; chill 2 hours [I never remember to do this early enough to chill it ... it is great anyway].
Preheat oven to 425°.
Bake eggplant for 15 minutes; turn slices over; and bake an additional 5 minutes or until crisp. Yield: 4 servings.