Oven-Fried Eggplant

Categories: Vegetables

Serves: 4 Servings

Ingredients:

1/2 c Nonfat mayonnaise
1 tb Minced onion
12 sl Unpeeled eggplant,
-(1/2-inch) (1 pound)
1/3 c Fine dry breadcrumbs
1/3 c Grated Parmesan cheese
1/2 ts Dried Italian seasoning
Vegetable cooking spray

Instructions:
Combine first 2 ingredients; stir well. Spread evenly over both sides of
eggplant slices. Combine breadcrumbs, cheese, and Italian seasoning in a
shallow bowl; dredge eggplant in breadcrumb mixture.

Place eggplant on a baking sheet coated with cooking spray. Bake at 425
degrees for 12 mintues. Turn eggplant over, and bake 12 minutes or until
golden. Yield: 4 servings (serving size: 3 slices).

Per serving: 380 Calories; 5g Fat (10% calories from fat); 15g Protein; 81g
Carbohydrate; 5mg Cholesterol; 624mg Sodium

NOTES : Patricia Northcutt of Albany, New York, says she's always on the
lookout for ways to cut cholesterol from her diet. So she created this
alternative to fried eggplant.

Recipe by: Cooking Light, May 1994, page 133

Posted to MC-Recipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.

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