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    Eggplant: Oven-Fried Eggplant


    Source of Recipe


    Cooking Light, May 1994, page 133

    Recipe Introduction


    NOTES : Patricia Northcutt of Albany, New York, says she's always on the lookout for ways to cut cholesterol from her diet. So she created this alternative to fried eggplant.

    List of Ingredients




    1/2 c Nonfat mayonnaise
    1 tb Minced onion
    12 slices Unpeeled eggplant, -(1/2-inch) (1 pound)
    1/3 c Fine dry breadcrumbs
    1/3 c Grated Parmesan cheese
    1/2 ts Dried Italian seasoning
    Vegetable cooking spray

    Recipe



    Combine first 2 ingredients; stir well. Spread evenly over both sides of eggplant slices. Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumb mixture.

    Place eggplant on a baking sheet coated with cooking spray. Bake at 425 degrees for 12 mintues. Turn eggplant over, and bake 12 minutes or until golden. Yield: 4 servings (serving size: 3 slices).

    Per serving: 380 Calories; 5g Fat (10% calories from fat); 15g Protein; 81g Carbohydrate; 5mg Cholesterol; 624mg Sodium

 

 

 

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