Parmesan-Eggplant Crisps

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

Yield: 4 servings (serving size: 6 slices)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 124
  • Calories from fat: 33%
  • Fat: 4.6g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 6.4g
  • Carbohydrate: 14.4g
  • Fiber: 2g
  • Cholesterol: 10mg
  • Iron: 0.5mg
  • Sodium: 545mg
  • Calcium: 183mg


  • 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


  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.
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