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Oven Fried Eggplant Romano Recipe

Name: Oven Fried Eggplant Romano
Ingredients: 1 med Sized eggplant (1 lb.); 6 Tbsp. Bottled low-calorie Italian salad dressing; 10 Tbsp. Grated Parmesan Cheese; 6 Tbsp. Packaged bread crumbs (or possibly make your own)

by Global Cookbook

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Servings: 6

Ingredients

Cost per serving $0.63 view details

1 med Sized eggplant (1 lb.)
6 Tbsp. Bottled low-calorie Italian salad dressing
10 Tbsp. Grated Parmesan Cheese
6 Tbsp. Packaged bread crumbs (or possibly make your own)

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.
Yield: 6 servings at 93 calories each

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Amount Per Serving	%DV
Serving Size 148g
Recipe makes 6 servings
Calories 157
Calories from Fat 87	55%
Total Fat 9.73g	12%
Saturated Fat 2.57g	10%
Trans Fat 0.0g
Cholesterol 8mg	3%
Sodium 370mg	15%
Potassium 300mg	9%
Total Carbs 13.38g	4%
Dietary Fiber 4.3g	14%
Sugars 4.62g	3%
Protein 5.38g	9%

Oven Fried Eggplant Romano Recipe

Ingredients