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Oven Fried Eggplant Romano

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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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