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Oven Fried Eggplant Slices
by peekawho, Jul 18, 2008 09:37AM
, Jul 18, 2008 09:37AM
135 great reviews on Recipezaar can't be all wrong. I'm making this tonight.
1/2 cup low fat mayo
1 T minced onion
1 lb unpeeled (I'll probably peel it) eggplant, sliced into about 12 (1/2 in) slices
1/3 cup fine dry breadcrumbs
1/3 cup grated Parmesan Cheese
1/2 tsp dried Italian seasoning
Cooking spray
1. Combine first 2 ingredients, stir well
2. Spread evenly over both sides of the eggplant slices
3. Combine breadcrumbs cheese, and italian seasoning in a shallow bowl, dredge slices in breadcrumbs
4. Place on baking sheet sprayed with cooking spray
5. Bake at 425 for 12 min
6. Turn eggplant over; back an additional 12 min or until golden. (some people had to broil it for a minute at the end)
Serves 4 (3 slices per serving)
Nutrition info per serving:
Cals--206 Fat-13gms (3 gms saturated fat) sodium--570 mg carbs--17gms fiber--3.4gms Protein--6.2 gms WW points--5
1/2 cup low fat mayo
1 T minced onion
1 lb unpeeled (I'll probably peel it) eggplant, sliced into about 12 (1/2 in) slices
1/3 cup fine dry breadcrumbs
1/3 cup grated Parmesan Cheese
1/2 tsp dried Italian seasoning
Cooking spray
1. Combine first 2 ingredients, stir well
2. Spread evenly over both sides of the eggplant slices
3. Combine breadcrumbs cheese, and italian seasoning in a shallow bowl, dredge slices in breadcrumbs
4. Place on baking sheet sprayed with cooking spray
5. Bake at 425 for 12 min
6. Turn eggplant over; back an additional 12 min or until golden. (some people had to broil it for a minute at the end)
Serves 4 (3 slices per serving)
Nutrition info per serving:
Cals--206 Fat-13gms (3 gms saturated fat) sodium--570 mg carbs--17gms fiber--3.4gms Protein--6.2 gms WW points--5
Post Comment
I think I will make this instead of the eggplant enchiladas that I had planned on making (alot less work).
I thought it was a tad bland. Next time, I might use low fat ranch dressing instead of the mayo. It just needed a little something.
I even added some crushed red pepper to the breading because I suspected it would need a little zip, but it was still a bit bland.
However, it was crispy and brown on the outside, and soft and creamy on the inside--perfectly cooked. It would have been easy to put some spaghetti sauce on the top after cooking, sprinkle with shredded mozzarella cheese, and broil it for a minute or two for a quick and healthy Eggplant Parm.
Slice eggplant into just under 1/4" slices. Cover with salt and let drain for one hour, rinse and dry. Fry in olive oil until soft and brown. Buy Middle Eastern Labineh or else drain some plain yogurt through cheesecloth or coffee filters until thickened. Mix 1 cup of this with 1 minced garlic clove and 1/4 cup shredded peeled cucumber (drained). Place a dollop of yogurt mixture on each slice of eggplant and top with toasted pine nuts.
But what was the best thing was after I finished cooking it, I spooned the sauce over, put a little cheese on each piece, and broiled it for a couple minutes.
PERFECTION. I honestly wanted to go back to the store, get another eggplant, and make it again the minute we finished eating.
My hubby has a garden and this year he decided to throw in eggplant and now I have it coming out of my ears (not complaining, though.)