Recipe - Oven Fried Eggplant Cutlets

3 tablespoon Lowfat or nonfat
mayonnaise
1 tablespoon Water
2 tablespoon Lemon juice
1 pn Garlic powder
6 tablespoon Grated Romano or Parmesan
cheese
6 tablespoon Packaged Italianseasoned
bread crumbs
1 md Eggplant

1. Preheat oven to very hot (450 degrees). Spray a nonstick cookie sheet or
shallow baking pan liberally with cooking spray.

2. Blend mayonnaise, water, lemon juice, and garlic powder in in a shallow
plate. Combine cheese and bread crumbs.

3. Trim and discard ends from eggplant. Cut the eggplant into 3/4inch
thick slices. Dip each slice into mayonnaise mixture, turning to coat both
sides, then press both sides lightly into the crumb mixture. Arrange each
crumbcoated slice in a single layer on the cookie sheet.

4. Place the tray on the bottom shelf of the preheated very hot oven,
bake, uncovered, 5 minutes. Turn slices with a spatula and bake another 5
minutes or more, until coating is crisp and eggplant slices are tender.

Makes 6 servings.

Posted to BakeryShoppe Digest V1 #435 by "Catherine M. Frazier"
petlover@unforgettable.com on Dec 03, 1997