Update my dinner status, I'm making this tonight.
10 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- Oil; For Baking Tray
- 1 lg Japanese Eggplant; Abt 1 1/2
- 1/2 c Nonfat Milk; Or 1% Low Fat
- 1 c Fine Dry Breadcrumbs
- 1 ts Dried Dill
- Paprika; For Garnish
- Minced Fresh Parsley; For
- 1 ts Dried Basil
- 1/4 ts Dried Thyme
Preparation
Preheat oven to 375 deg F. Lightly oil a baking tray. (I used a nonstick teflon baking insert - so I didnt use any oil.) Slice the eggplant very thin (no more then 1/4"). If using Japanese eggplant omit the salting. Salt slices and let stand 10 minutes. Pat dry with paper towels. Place milk in 1 bowl, combine bread crumbs and herbs in another. Dip eggplant slices in milk, dredge in crumbs and arrange on tray. Bake 20 - 30 minutes until eggplant is crisp on outside and tender on inside (test with fork). To Serve: Place several slices of eggplant on each plate and spoon sauce (of your choice) on top. Sprinkle with paprika and minced fresh parsley. This was very good...but you have to be ready to sit right down and eat them...I dont think they will re-heat well. Entered into MasterCook and tested for you by Reggie & Jeff Dwork Recipe By : Still Life With Menu Cookbook, Mollie Katzen Posted to Digest eat-lf.v096.n226 Date: Fri, 22 Nov 1996 21:55:30 -0800 From: Reggie Dwork NOTES : Cal 142.6, Fat 1.7g, Carb 27.1g, Fib 3.6g, Pro 5.4g, Sod 252mg, CFF 10.3%.
