Preheat oven to 375°F. Slice eggplant into 1 /2 inch slices. (You can salt and drain the slices for about 15 minutes, then rinse and pat dry.) Thinly spread mayonnaise (low-fat is fine) on one side only. Place on a baking sheet sprayed with Pam, mayonnaise-side up. Sprinkle with pepper and Parmesan cheese. Bake until golden brown, about 25 minutes.
Makes 4 (or less) servings, depending on who is eating it! One serving contains 13.5 grams carb and 3.4 grams fiber, for a usable carb count of 10.1 grams. 5.6 grams protein.
Variation: You can also cook the eggplant slices for a shorter time, then layer it with your favourite ricotta cheese mixture and pasta sauce in a casserole dish. (If desired, top with sliced or grated Mozzarella cheese.) Bake at 350 F for about 30 to 40 minutes, until tender.