| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Italian |
Vegetables |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Nonfat mayonnaise |
| 1 |
tb |
Minced onion |
| 12 |
sl |
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 |
INSTRUCTIONS
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
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.
Recipe by: Cooking Light, May 1994, page 133
Posted to MC-Recipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.
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