Eggplant (Aubergine) Pizza Chips |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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this came from Mr. Food's quick and easy diabetic cooking Ingredients:
2 eggs |
1 tablespoon water |
1/4 teaspoon black pepper |
1 1/4 cups italian seasoned breadcrumbs |
1 large eggplant, peeled and cut into 1/4 inch rounds |
nonstick cooking spray |
2 cups light spaghetti sauce |
4 ounces shredded part-skim mozzarella cheese |
Directions:
1. Preheat oven to 350 degrees, in a shallow dish, beat the eggs with the water and the pepper, place the bread crumbs in another shallow dish, line 2 large baking sheets with aluminum foil and coat generously with nonstick cooking spray; set aside.
2. Dip each eggplant round in the egg mixture, then in the bread crumbs, coating completely, place on the baking sheets in a single layer, then spray the tops with nonstick cooking spray, bake for 15 minutes, then turn the slices over and spray the other side with the nonstick cooking spray; bake for 15 more minutes.
3. Remove from the oven and place about 1 TBS spaghetti sauce on each, sprinkle evenly with mozarella cheese and return to the oven for 4-5 more minutes, or until the sauce is bubbly and the cheese is melted.
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