Oven Fried Eggplant
Serve with a green salad.

Servings: 4

• 1/2 cup fat-free mayonnaise
• 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 mayonnaise, 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.

Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007