Preheat oven to 350 degrees.

Pierce eggplants here and there with a knife or fork (this is to allow steam to escape).

Place on a piece of aluminum foil in the oven and bake for one hour. If the eggplants aren’t soft, you might want to up the temperature for the last 15 minutes. Remove from oven and cool.

Meanwhile, in a one-quart (one-liter) container, place the mayo, tomatoes, garlic, and seasonings.

Slice the eggplants in half lengthwise and scoop out the flesh with a spoon. Add to the container and mix with an immersion blender until smooth. Taste and adjust seasoning if necessary.

Preheat oven to 350 degrees. Prepare a plate with dip and a plate with bread crumbs. Line a baking sheet with Gefen Parchment Paper. Spray generously with cooking spray and set aside.

Smear a tablespoon of dip or more on each side of the cutlets. Coat with bread crumbs and place on tray. When all the cutlets are finished, cover with another piece of parchment paper and slide into the oven.

Bake for approximately 30 minutes. Using tongs or a spatula, carefully turn the cutlets over. Return to oven, uncovered, and bake an additional 10 minutes or until crispy.