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Nutrition Facts
Serving Size 1 (170g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 cup fat-free mayonnaise
Calories 122
Calories from Fat 35		(29%)
Amount Per Serving		%DV
	Total Fat 3.9g	6%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 10mg		3%
Sodium 435mg		18%
Potassium 308mg		8%
Total Carbohydrate 17.5g		5%
	Dietary Fiber 4.9g	19%
	Sugars 5.6g
Protein 5.6g		11%
detailed view... how is this calculated?

Menus using this recipe:

Dinner Menu Week of July 6-12

AndreaVT96

Dinner Menu Week of April 14-20 2008

AndreaVT96

Tabernacles / Italian

Glori-B

Favorite Vegetarian Dishes

vigilant20

Dinner Menu week of February 9-15

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Week of September 27

KellyMac6

Oven Fried Eggplant (Aubergine)

Recipe #49387 | 35 min | 10 min prep | add private note

⁽²⁰⁸⁾ RATE IT NOW Print Recipe

By: James Craig
Dec 19, 2002

This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.

SERVES 4 (change servings and units)

Ingredients

1/2 cup fat-free mayonnaise
1 tablespoon minced onion
1 lb unpeeled eggplant, sliced-about 12 (1/2 inch slices)
1/3 cup fine dry breadcrumb
1/3 cup grated parmesan cheese
1/2 teaspoon dried Italian seasoning
vegetable oil cooking spray

Directions

1
Combine first 2 ingredients, stir well.
2
Spread evenly over both sides of eggplant slices.
3
Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
4
Place eggplant on a baking sheet coated with cooking spray.
5
Bake@ 425 degrees for 12 minutes.
6
Turn eggplant over; and bake an additional 12 minutes or until golden.

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Featured Reviews for This Recipe

From: CookinginCollege

On Nov 9, 2009

Wow...I couldn't imagine making only this for a meal but it made for a great appetizer. I tried dipping and baking zucchini slices but it didn't turn out as good.

1 person found this review helpful

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From: Zaccaria

On Oct 25, 2009

Wonderful! I mixed some Italian dressing with Veganaise and used Almesan instead of parm. Breaded with whole wheat Panko for a crispier crust. I love that this is over fried. Vegan for almost 2 years I really missed eggplant parmesan. Served it atop spaghetti covered in homemade marinara. Ooolala!!

0 people found this review helpful

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From: Mynx

On Jun 19, 2004

I used regular mayonnaise and I never thought eggplant could taste this good! Nice and crisp on the outside, perfectly soft (not mushy) on the inside!! The only thing I would suggest is making sure the eggplant slices do not overlap each other.

51 people found this review helpful

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From: spatchcock

On Jun 10, 2003

EXCELLENT recipe! I am trying to lose a few pounds and this recipe will become a mainstay. I served it with marinara sauce and I didn't use the cooking spray since I just baked it on parchment paper (it didn't stick). Great non-greasy way to fix eggplant since eggplant tends to absorb SO much oil if you use ol...i just added a bunch of herbs to the bread crumbs and it was fantastic. Thanks for sharing!

40 people found this review helpful

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