Gf eggplant dish

Ingredients

• 1/2 cup mayonnaise ( I used less)
• 1 teaspoon onion powder 
• 1 lb unpeeled eggplant sliced-about 12 (½ inch slices)
• ⅓ cup fine dry gluten-free breadcrumbs (fine ground)
• ⅓ cup fresh grated parm
• ½ teaspoon dried Italian seasoning
• Salt

Optional:if making casserole 

• Marinara - about a jar and a 1/2
• Cheese :mozzarella or cheddar and more Parmesan 
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Directions 

Slice and salt both sides of eggplant and place in a colander in the sink for 1 hour.

Pat slices dry, squeezing them between paper towels.

Mix your bread crumbs, onion powder, Italian seasoning, Parmesan cheese in a bowl. Brush both sides of eggplant slices with mayonnaise and dip both sides in the crumb mixture. Place on greased pan (not an air bake one). You can spray the tops with olive oil spray after breading if desired.

Bake in preheated oven 425 for 12 minutes turning and cooking another 12 minutes or until golden brown.

Then after cooking eggplant if doing casserole—

Assemble in a small pan -like 7 by 9 starting with sauce, eggplant, cheeses, sauce, eggplant cheeses, sauce and cheeses and bake at 375 about 20 minutes until cheese melts and sauce is hot.