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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% | |
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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- Course > Lunch/Snacks
- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Vegetables
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Occasion > Dinner Party
- Occasion > Taste/Mood > Romantic
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Featured Reviews for This Recipe
From: cylee
On Jul 3, 2009
Have made this twice so far this week!! Used for eggplant parmigiana, but these are absolutely delish on their own! This recipe is a keeper!
From: Chef #1157312
On Jun 25, 2009
We really enjoyed this. I peeled mine, as I find the skin bitter. I think I will try adding some garlic salt next time.
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.
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!
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