Crispy baked eggplant
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Oil; For Baking Tray | ||
| 1 | large | Japanese Eggplant; Abt 1 1/2 Lbs Total |
| ½ | cup | Nonfat Milk; Or 1% Low Fat |
| 1 | cup | Fine Dry Breadcrumbs |
| 1 | teaspoon | Dried Basil |
| 1 | teaspoon | Dried Dill |
| ¼ | teaspoon | Dried Thyme |
| Paprika; For Garnish | ||
| Minced Fresh Parsley; For Garnish | ||
Directions
Preheat oven to 375 deg F. Lightly oil a baking tray. (I used a nonstick teflon baking insert - so I didn't use any oil.) Slice the eggplant very thin (no more then ¼"). If using Japanese eggplant omit the salting. Salt slices and let stand 10 minutes. Pat dry with paper towels.
Place milk in 1 bowl, combine bread crumbs and herbs in another.
Dip eggplant slices in milk, dredge in crumbs and arrange on tray.
Bake 20 - 30 minutes until eggplant is crisp on outside and tender on inside (test with fork).
To Serve: Place several slices of eggplant on each plate and spoon sauce (of your choice) on top. Sprinkle with paprika and minced fresh parsley.
This was very good...but you have to be ready to sit right down and eat them...I don't think they will re-heat well.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>
Recipe By : Still Life With Menu Cookbook, Mollie Katzen Posted to Digest eat-lf.v096.n226 Date: Fri, 22 Nov 1996 21:55:30 -0800 From: Reggie Dwork <reggie@...> NOTES : Cal 142⅗,
Fat 1.7g,
Carb 27.1g,
Fib 3.6g,
Pro 5.4g,
Sod 252mg,
CFF 10.3%.