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| 1 mittel | Sized eggplant (1 pound) |
| 6 Esslöffel | Bottled low-calorie Italian salad dressing |
| 10 Esslöffel | Grated Parmesan Cheese Note: (I don't know how much fat this has) |
| 6 Esslöffel | Packaged bread crumbs (or make your own) |
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Cut eggplant into 3/4 inch slices. Soak slices in cold water for 10 minutes; 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 hot over (450 degrees) for 7 minutes. Turn over and bake 5 more minutes. Eggplant is done when crisply browned outside and tender when tested with a two-tined fork.
Digest eat-lf. V096.n080
From the Eat-Lf recipe list. Downloaded from Glen's Mm Recipe Archive,
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