Oven "fried" eggplant cutlets

Yield: 1 Servings

Measure Ingredient
3 tablespoons Low-fat or non-fat mayonnaise
1 tablespoon Water
2 tablespoons Lemon juice
1 pinch Garlic powder
6 tablespoons Grated Romano or Parmesan cheese
6 tablespoons Packaged Italian-seasoned bread crumbs
1 medium Eggplant

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 ¾-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@...> on Dec 03, 1997

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