Parmesan-Eggplant Crisps

Name: Parmesan-Eggplant Crisps
Yield: 4 servings (serving size: 6 slices)
Ingredients: ¼ cup fat-free mayonnaise; 1 (3/4-pound) eggplant, cut crosswise into 24 slices; ½ cup crushed saltine crackers (about 12 crackers); ½ cup (2 ounces) grated fresh Parmesan cheese; Cooking spray

1 Rating
1 Review

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

Recipe by Cooking Light June 1999

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Yield:

4 servings (serving size: 6 slices)

Nutrition Info

Ingredients

¼ cup fat-free mayonnaise
1 (3/4-pound) eggplant, cut crosswise into 24 slices
½ cup crushed saltine crackers (about 12 crackers)
½ cup (2 ounces) grated fresh Parmesan cheese
Cooking spray

Directions

Step 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.

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Step 2
Preheat oven to 425°.
Step 3
Bake eggplant at 425° for 15 minutes; turn eggplant slices over, and bake an additional 5 minutes or until crisp.

Nutrition Facts

Per Serving:

124 calories; calories from fat 33%; fat 4.6g; saturated fat 2.6g; mono fat 1.4g; poly fat 0.2g; protein 6.4g; carbohydrates 14.4g; fiber 2g; cholesterol 10mg; iron 0.5mg; sodium 545mg; calcium 183mg.

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stacylynn

09/21/2013

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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Parmesan-Eggplant Crisps

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Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Parmesan-Eggplant Crisps

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Parmesan-Eggplant Crisps

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Parmesan-Eggplant Crisps