Healthy "Fried" Eggplant

I recently cooked this eggplant and was very impressed. In the past I've had trouble getting the breading to stick to baked eggplant, and frying it is just way too greasy. This is a really easy recipe and it comes out tasting like deep fried eggplant. I cooked some zucchini in the same way and topped some pasta with the veggies, marinara, parmesan and fresh basil. This would also be really tasty in an eggplant parm sandwich.

• 1/2 cup fat-free mayonnaise
• 1 tablespoon minced onion
• 1 lb unpeeled eggplant, sliced-about 12 (1/2 inch slices)*
• 1/3 cup fine dry breadcrumb or panko*
• 1/3 cup grated parmesan cheese
• 1/2 teaspoon dried Italian seasoning
• vegetable oil cooking spray

1. Combine first 2 ingredients, stir well.
2. Spread evenly over both sides of eggplant slices.
3. Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
4. Place eggplant on a baking sheet coated with cooking spray.
5. Bake@ 425 degrees for 12 minutes.
6. Turn eggplant over; and bake an additional 12 minutes or until golden.

*Although I didn't peel the eggplant this time around, I would reccomend taking the time to do this, and if you have a chance salt the eggplant, let it sit and then rinse well.
*I used a combo of regular breadcrumbs and panko.