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