Parmesan-Eggplant Crisps

1 Review
ADD YOUR REVIEW
Yield
4 servings (serving size: 6 slices)
June 1999
RECIPE BY Cooking Light

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

Ingredients

  • 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

Nutritional Information

  • Calories 124
  • Caloriesfromfat 33%
  • Fat 4.6g
  • Satfat 2.6g
  • Monofat 1.4g
  • Polyfat 0.2g
  • Protein 6.4g
  • Carbohydrate 14.4g
  • Fiber 2g
  • Cholesterol 10mg
  • Iron 0.5mg
  • Sodium 545mg
  • Calcium 183mg

How to Make It

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.

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.

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Ratings & Reviews

stacylynn's Review

sbc1023
September 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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