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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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These crisp golden rounds are a fun and different way to serve eggplant, notes Phyllis Schmalz of Kansas City, Kansas. Even folks who aren't fond of eggplant like it fixed this way. Ingredients:
1 medium eggplant (about 1 pound) |
1/2 cup dry bread crumbs |
1/4 cup grated parmesan cheese |
1 bottle (8 ounces) fat-free italian salad dressing |
Directions:
1. Preheat oven to 450°. Cut eggplant into 1/2-in. slices. In a shallow bowl, combine bread crumbs and cheese. Place salad dressing in another bowl. Dip eggplant into salad dressing, then coat with crumb mixture.
2. Arrange in a single layer on baking sheets coated with cooking spray. Bake 6-8 minutes on each side or until golden brown. Yield: 4 servings.
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