member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Christine Kossol      

Recipe Categories:

    Breaded Eggplant Slices

    From Taste of Home magazine, August/September 2001
    4 servings


    List of Ingredients


    • 1 medium eggplant (about 1 pound)
    • 1/2 cup dry bread crumbs
    • 1/4 cup grated Parmesan cheese
    • 1 bottle (8 ounces) fat-free Italian salad dressing


    Instructions


    1. Cut eggplant into 1/2-in. slices. In a shallow bowl, combine bread crumbs and Parmesan cheese.
    2. Place salad dressing in another bowl. Dip eggplant into salad dressing, then coat with crumb mixture.
    3. Arrange in a single layer on baking sheets coated with nonstick cooking spray. Bake at 450 degrees for 12-15 minutes or until golden brown, turning once.
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |