| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Italian | Vegetable | 6 | Servings |
INGREDIENTS
| 1 | md | Sized eggplant (1 pound) |
| 6 | tb | Bottled low-calorie Italian salad dressing |
| 10 | tb | Grated Parmesan Cheese NOTE: (I don't know how much fat this has) |
| 6 | tb | Packaged bread crumbs (or make your own) |
INSTRUCTIONS
From: "Tina D. Bell" <tdbell@altair.csustan.edu> Date: Tue, 25 Jun 1996 16:37:25 -0700 (PDT) Cut eggplant into 3/4 inch slices. Soak slices in cold water for 10 minutes; drain and blot dry on paper towels. Measure salad dressing into a pie plate. Sprinkle cheese and breadcrumbs seperately on sheets of wax paper. Spray a non-stick jelly roll pan (?) with cooking spray. Dip egplant into salad dressing, then cheese and crumbs, coating both sides lightly. Arrange slices in a single layer in pan. Bake in a very hot over (450 degrees) for 7 minutes. Turn over and bake 5 more minutes. Eggplant is done when crisply browned outside and tender when tested with a two-tined fork. Yield: 6 servings at 93 calories each Digest eat-lf.v096.n080 From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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