Rating: 4 stars
1 Ratings
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  • 4 star values: 1
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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)
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Ingredients

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Directions

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  • 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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  • Preheat oven to 425°.

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

Nutrition Facts

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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