Chilling the coated slices before baking makes the eggplant extra-crispy.
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
How to Make It
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.
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.
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