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Ingredients
- 1/2 c. Nonfat mayonnaise
- 1 Tbsp. Chopped onion
- 12 slc Unpeeled eggplant, (1/2-inch) (1 lb.)
- 1/3 c. Fine dry breadcrumbs
- 1/3 c. Grated Parmesan cheese
- 1/2 tsp Dry Italian seasoning
- Â Â Vegetable cooking spray
Directions
- Combine first 2 ingredients; stir well. Spread proportionately over both sides of eggplant slices. Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumb mix.
- Place eggplant on a baking sheet coated with cooking spray. Bake at 425 degrees for 12 mintues. Turn eggplant over, and bake 12 min or possibly till golden brown.
- Yield: 4 servings (serving size: 3 slices).
- NOTES : Patricia Northcutt of Albany, New York, says she's always on the lookout for ways to cut cholesterol from her diet. So she created this alternative to fried eggplant.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1163g | |
| Recipe makes 4 servings | |
| Calories 547 | |
| Calories from Fat 250 | 46% |
| Total Fat 28.44g | 36% |
| Saturated Fat 5.17g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 365mg | 15% |
| Potassium 2597mg | 74% |
| Total Carbs 70.57g | 19% |
| Dietary Fiber 38.3g | 128% |
| Sugars 26.97g | 18% |
| Protein 15.76g | 25% |
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