Parmesan-Eggplant Crisps

Chilling the coated slices before baking makes the eggplant extra-crispy.


4 servings (serving size: 6 slices)

Recipe from

Cooking Light

Nutritional 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


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


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.

Preheat oven to 425°.

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