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Add a photoServings: 6
Ingredients
- 1 med eggplant (1 lb.)
- 6 Tbsp. low calorie Italian salad dressing
- 10 Tbsp. grated Parmesan Cheese
- 6 Tbsp. bread crumbs
Directions
- Cut eggplant into 3/4 inch slices. Soak slices in cool water for 10 min; drain and blot dry on paper towels.
- Measure salad dressing into a pie plate.
- Sprinkle cheese and breadcrumbs seperately on sheets of wax paper. Spray a non-stick jelly roll pan () with cooking spray. Dip egplant into salad dressing, then cheese and crumbs, coating both sides lightly.
- Arrange slices in a single layer in pan.
- Bake in a very warm over (450 degrees) for 7 min. Turn over and bake 5 more min.
- Eggplant is done when crisply browned outside and tender when tested with a two-tined fork.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 6 servings | |
| Calories 95 | |
| Calories from Fat 26 | 27% |
| Total Fat 2.97g | 4% |
| Saturated Fat 1.56g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 436mg | 18% |
| Potassium 299mg | 9% |
| Total Carbs 12.65g | 3% |
| Dietary Fiber 4.3g | 14% |
| Sugars 3.94g | 3% |
| Protein 5.3g | 8% |
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