Basically, preheat your oven to 375 F and oil a heavy metal (rockin'!) baking sheet with olive oil. Then you take an eggplant and cut it into rounds about 1/4-in. thick. Spread both sides of the eggplant thinly with mayonnaise. Grate about 1/2 c. Parmesan cheese, and put it in a bowl with some garlic powder and sea salt. Then dredge the eggplant slices in the cheese mixture and put on the baking sheet. Bake for about 20-30 min. until tender and very brown.
These are delicious! As Nate said, the eggplant is just a vehicle for cheese and oil. But oh, what a tasty vehicle it is!