| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | 1 | Servings | |
INGREDIENTS
| 3 | T | Low-fat or non-fat |
| mayonnaise | ||
| 1 | T | Water |
| 2 | T | Lemon juice |
| 1 | pn | Garlic powder |
| 6 | T | Grated Romano or Parmesan |
| cheese | ||
| 6 | T | Packaged Italian-seasoned |
| bread crumbs | ||
| 1 | Eggplant |
INSTRUCTIONS
Preheat oven to very hot (450 degrees). Spray a nonstick cookie sheet or shallow baking pan liberally with cooking spray. Blend mayonnaise, water, lemon juice, and garlic powder in in a shallow plate. Combine cheese and bread crumbs. 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. 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
A Message from our Provider:
“Forbidden fruits create many jams”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 761
Calories From Fat: 432
Total Fat: 49.2g
Cholesterol: 151.5mg
Sodium: 2625.8mg
Potassium: 325.3mg
Carbohydrates: 11.7g
Fiber: <1g
Sugar: 2.3g
Protein: 67.2g