Yield: 6 Servings
|1 medium||Sized eggplant (1 pound)|
|6 tablespoons||Bottled low-calorie Italian salad dressing|
|10 tablespoons||Grated Parmesan Cheese NOTE: (I don't know how much fat this has)|
|6 tablespoons||Packaged bread crumbs (or make your own)|
From: "Tina D. Bell" <tdbell@...> Date: Tue, 25 Jun 1996 16:37:25 -0700 (PDT) Cut eggplant into ¾ 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, .