1. Preheat oven to very hot (450 degrees). Spray a nonstick cookie sheet or shallow baking pan liberally with cooking spray.

2. Blend mayonnaise, water, lemon juice, and garlic powder in in a shallow plate. Combine cheese and bread crumbs.

3. Trim and discard ends from eggplant. Cut the eggplant into 3/4-inch thick slices. Dip each slice into mayonnaise mixture, turning to coat both sides, then press both sides lightly into the crumb mixture. Arrange each crumb-coated slice in a single layer on the cookie sheet.

4. Place the tray on the bottom shelf of the pre-heated very hot oven, bake, uncovered, 5 minutes. Turn slices with a spatula and bake another 5 minutes or more, until coating is crisp and eggplant slices are tender.