Yield: 4 Servings
|¼ teaspoon||Ground white pepper|
|¼ teaspoon||Ground oregano|
|½||A large eggplant, peeled|
|⅓ cup||Evaporated skim milk|
|½ cup||Dry bread crumbs|
Slice eggplant into rounds. In a small bowl, combine the salt, paprika, white pepper and oregano; mix well and sprinkle on both sides of the eggplant slices. Dip the seasoned eggplant in the milk, then dredge in the breadcrumbs. Spray the inside of a large baking pan with nonstick vegetable cooking spray. Place the eggplant in the pan and spray each slice with cooking spray. Broil 5 to 6 inches from the heat for 7 minutes, or until golden brown; turn the slices over and broil for 7 minutes longer, or until golden brown and crisp. NUTRITIONAL INFO, PRE SERVING: 87 Calories - 2gm Fat - 1mg Cholesterol - 241mg Sodium Sent to me by "Jack C. Elvis" <jackelvis@...> so I could check them out for formatting errors, originally posted to Prodigy.
By CWBJ78A NANCY BERRY Time: 1:52 PM on Apr 23, 1997