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
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.
Print this recipe
Submitted 6/13/05.
Source: family
Submitted By: Gina S
gms39@yahoo.com
Parmesan-Eggplant Crisps