This works really well with small eggplants, such as the white ones or japanese. I like it using the mayo as a base for the crumbs, but that makes a bigger mess than just using an egg wash. Also, I sub panko for the cracker crumbs & add pepper to the breading. 1-2 small eggplants make a good appetizer to nibble on while cooking dinner.
Chilling the coated slices before baking makes the eggplant extra-crispy.
Yield: 4 servings (serving size: 6 slices)
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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
- 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.
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