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
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|Serving Size: 1 Serving (182g)|
|Recipe Makes: 4|
|Calories from Fat: 10 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0.6mg||0 %|
|Sodium 121.8mg||4 %|
|Potassium 418mg||11 %|
|Total Carbohydrate 19.7g||6 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 14.2g|
|Protein 4.4g||6 %|
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Calories per serving: 100
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