Parmesan-Eggplant Crisps

Name: Parmesan-Eggplant Crisps
Yield: 4 servings (serving size: 6 slices)
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

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Yield

4 servings (serving size: 6 slices)

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

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.

Ratings & Reviews

stacylynn's Review

2013-09-21T15:55:38-04:00 sbc1023

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.

Parmesan-Eggplant Crisps

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