Recipe - Oven Fried Eggplant Romano

1 md Sized eggplant (1
pound)
6 tablespoon Bottled lowcalorie Italian
salad dressing
10 tablespoon Grated Parmesan Cheese NOTE:
(I don't know how much fat
this has)
6 tablespoon Packaged bread crumbs (or
make your own)

From: "Tina D. Bell" tdbell@altair.csustan.edu

Date: Tue, 25 Jun 1996 16:37:25 0700 (PDT)
Cut eggplant into Three fourths 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 nonstick 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 twotined fork.

Yield: 6 servings at 93 calories each

Digest eatlf.v096.n080

From the EATLF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.