 |
Parmesan-Eggplant Crisps Recipe | |
Vegetable | |
|
Ingredients:
1/4 cup fat-free mayonnaise1 (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:
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. Preheat oven to 425 degrees. Bake eggplant at 425 degrees for 15 minutes; turn eggplant slices over, and bake an additional 5 minutes or until crisp. *note* if your not concerned about fat you can use regular mayo. | |