| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Low-fat or non-fat mayonnaise |
| 1 |
tb |
Water |
| 2 |
tb |
Lemon juice |
| 1 |
pn |
Garlic powder |
| 6 |
tb |
Grated Romano or Parmesan cheese |
| 6 |
tb |
Packaged Italian-seasoned bread crumbs |
| 1 |
md |
Eggplant |
INSTRUCTIONS
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.
Makes 6 servings.
Posted to Bakery-Shoppe Digest V1 #435 by "Catherine M. Frazier"
<petlover@unforgettable.com> on Dec 03, 1997
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