Baked Eggplant Sandwiches

1. 1 egg
2. 1/4 cup dry Italian seasoned bread crumbs
3. 2 T. grated Parmesan cheese
4. 4 (3/4" thick) slices unpeeled eggplant (3 1/4" diameter)
5. 2 T. reduced-calorie mayonnaise
6. 2 t. Dijon mustard
7. 4 Kaiser rolls, split
8. 1/4 cup sliced red onion, separated into rings
9. 1 medium tomato, sliced
10. 4 lettuce leaves

1) Heat oven to 400 degrees F. Spray cookie sheet with nonstick cooking spray.

2) In small bowl, beat egg slightly. In another small bowl, mix bread crumbs and Parmesan cheese. Dip eggplant slices into beaten egg, then into crumb mixture, coating well. Place on spray-coated cookie sheet.

3) Bake at 400 degrees F for 15 ~ 20 minutes or until eggplant is tender and crust is crisp.

4) In small bowl, combine and mayo and mustard; blend well. Spread mayo mixture on bottom halves of rolls. Top with eggplant, onion, tomato, lettuce and top half of roll.