Oven Fried Eggplant Romano

6 Servings

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Oven Fried Eggplant Romano Ingredients

1 md Sized eggplant (1	10 tb Grated Parmesan Cheese NOTE:
6 tb Bottled low-calorie Italian	6 tb Packaged bread crumbs (or

Instructions for Oven Fried Eggplant Romano

From: "Tina D. Bell" Date: Tue, 25 Jun 1996 16:37:25 -0700 (PDT) Cut eggplant into 3/4 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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: VegetablesCuisine: Uncategorized