This is a print preview of "Eggplant Romano (Oven Fried)" recipe.

Eggplant Romano (Oven Fried) Recipe
by Global Cookbook

Eggplant Romano (Oven Fried)
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  Servings: 6

Ingredients

  • 1 med eggplant (1 lb.)
  • 6 Tbsp. low calorie Italian salad dressing
  • 10 Tbsp. grated Parmesan Cheese
  • 6 Tbsp. bread crumbs

Directions

  1. Cut eggplant into 3/4 inch slices. Soak slices in cool water for 10 min; drain and blot dry on paper towels.
  2. Measure salad dressing into a pie plate.
  3. 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.
  4. Arrange slices in a single layer in pan.
  5. Bake in a very warm over (450 degrees) for 7 min. Turn over and bake 5 more min.
  6. Eggplant is done when crisply browned outside and tender when tested with a two-tined fork.