 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Chilling the coated slices before baking makes the eggplant extra-crispy. Ingredients:
1/4 cup fat-free mayonnaise |
1 (3/4-pound) eggplant, cut crosswise into 24 slices |
1/2 cup crushed saltine crackers (about 12 crackers) |
1/2 cup (2 ounces) grated fresh parmesan cheese |
cooking spray |
Directions:
1. Spread about 1/2 teaspoon mayonnaise over both sides of eggplant slices using a rubber spatula. Combine crackers and cheese in a shallow dish; dredge eggplant in cracker mixture. Place eggplant in a single layer on a baking sheet coated with cooking spray; chill 2 hours.
2. Preheat oven to 425°.
3. Bake eggplant at 425° for 15 minutes; turn eggplant slices over, and bake an additional 5 minutes or until crisp.
|
|