Guest guest Posted January 27, 2008 Report Share Posted January 27, 2008 Oven Fried Eggplant Serve with a green salad. Servings: 4 • 1/2 cup nayonnaise • 1 tablespoon minced onions • 1 pound unpeeled eggplants, sliced (about 12 1/2 inch slices) • 1/3 cup fine dry breadcrumbs • 1/3 cup grated parmesan cheese • 1/2 teaspoon dried Italian seasoning • Vegetable oil cooking spray Combine onions and nayonnaise, stir well. Spread evenly over both sides of eggplant slices. Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture. Place eggplant on a baking sheet coated with cooking spray. Or cover sheet with nostick foil or parchment paper before placing eggplant on sheet. Bake at 425 degrees F. for 12 minutes. Turn eggplant over; and bake an additional 12 minutes or until golden. Serve immediately with your favorite warmed marinara sauce. Garnish with minced fresh basil leaves if desired. Per Serving (does not include marinara sauce): 104 Calories; 7g Fat (60.9% calories from fat); 1g Saturated Fat; 3g Protein; 8g Carbohydrate; 3g Dietary Fiber; 11mg Cholesterol; 146mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. I have to watch sodium as well as fats so I'll try to include nutritional info on all future recipes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2008 Report Share Posted January 27, 2008 Looks YUM. I love eggplant. Thanks Zelda Quote Link to comment Share on other sites More sharing options...
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