Crispy Baked Eggplant

1 review, 5 star(s). 100% would make again

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1/2 c Nonfat Milk; Or 1% Low Fat
1 ts Dried basil
1 ts Dried Dill
1 lg Japanese Eggplant; Abt 1 1/2
Paprika; For Garnish
1 c Fine Dry Breadcrumbs
1/4 ts Dried thyme
Fresh Parsley; Minced, for garnish
Oil; For Baking Tray

Original recipe makes 4



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%.

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Just made this it was fantastic! Added shredded parm on top last 5 mins. The dill really made it, great flavor combination. I just used "Italian bread crumbs" so they were already season. Also used "almond milk"
wilson_tammie 4y ago

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