Recipe - Crispy Baked Eggplant

Oil; For Baking Tray
1 lg Japanese Eggplant; Abt 1 1/2
Lbs Total
One half cup Nonfat Milk; Or 1% Low Fat
1 cup Fine Dry Breadcrumbs
1 teaspoon Dried Basil
1 teaspoon Dried Dill
One fourth teaspoon Dried Thyme
Paprika; For Garnish
Minced Fresh Parsley; For
Garnish

Preheat oven to 375 deg F. Lightly oil a baking tray. (I used a nonstick
teflon baking insert so I didn't use any oil.)

Slice the eggplant very thin (no more then 1/4"). If using Japanese
eggplant omit the salting. Salt slices and let stand 10 minutes. Pat dry
with paper towels.

Place milk in 1 bowl, combine bread crumbs and herbs in another.

Dip eggplant slices in milk, dredge in crumbs and arrange on tray.

Bake 20 30 minutes until eggplant is crisp on outside and tender on
inside (test with fork).

To Serve: Place several slices of eggplant on each plate and spoon sauce
(of your choice) on top. Sprinkle with paprika and minced fresh parsley.

This was very good...but you have to be ready to sit right down and eat
them...I don't think they will reheat well.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
reggie@reggie.com
Recipe By : Still Life With Menu Cookbook, Mollie Katzen

Posted to Digest eatlf.v096.n226

Date: Fri, 22 Nov 1996 21:55:30 0800

From: Reggie Dwork reggie@reggie.com

NOTES : Cal 142.6,

Fat 1.7g,

Carb 27.1g,

Fib 3.6g,

Pro 5.4g,

Sod 252mg,

CFF 10.3%.