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Parmesan-Eggplant Crisps

Yield 4 servings (serving size: 6 slices)
Chilling the coated slices before baking makes the eggplant extra-crispy.

Ingredients

  • 1/4 cup fat-free mayonnaise
  • 1 (3/4-pound) eggplant, cut crosswise into 24 slices
  • 1/2 cup crushed saltine crackers (about 12 crackers)
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • Cooking spray

Nutrition Information

  • calories 124
  • caloriesfromfat 33 %
  • fat 4.6 g
  • satfat 2.6 g
  • monofat 1.4 g
  • polyfat 0.2 g
  • protein 6.4 g
  • carbohydrate 14.4 g
  • fiber 2 g
  • cholesterol 10 mg
  • iron 0.5 mg
  • sodium 545 mg
  • calcium 183 mg

How to Make It

  1. Spread about 1/2 teaspoon mayonnaise over both sides of eggplant slices using a rubber spatula. Combine crackers and cheese in a shallow dish; dredge eggplant in cracker mixture. Place eggplant in a single layer on a baking sheet coated with cooking spray; chill 2 hours.

  2. Preheat oven to 425°.

  3. Bake eggplant at 425° for 15 minutes; turn eggplant slices over, and bake an additional 5 minutes or until crisp.