| 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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