Breaded-Parmesan Eggplant Slices
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
.5 cup House Italian Lite (Kraft).5 cup Bread Crumbs.25 cup Parmesan Cheese, grated .25 cup BreadYellow Corn Meal.33 cup Ground Flax Seed1 Eggplant, fresh, unpeeled (approx 1#)
Heat oven to 425 degrees.
Line a cookie sheet with foil, spray with cooking spray; set aside.
In a shallow dish, mix together bread crumbs, corn meal, flax, and parmesan cheese.
Pour Italian Dressing in a plastic zip-top storage bag; set aside.
Trim & wash eggplant. Thinly slice eggplant (approx. 1/8").
Add slices of eggplant to bag. Shake to coat eggplant with dressing. Take each slice and coat in parmesan-bread crumb mixture. Place on prepared cookie sheet, not letting edges touch.
Bake for 8 minutes, check to see if crispy. If not, bake an additional 4-5 minutes, watching that they don't burn.
Serving Size: 1/4 lbs. is a serving
Number of Servings: 4
Recipe submitted by SparkPeople user BLMOFMI58.
Line a cookie sheet with foil, spray with cooking spray; set aside.
In a shallow dish, mix together bread crumbs, corn meal, flax, and parmesan cheese.
Pour Italian Dressing in a plastic zip-top storage bag; set aside.
Trim & wash eggplant. Thinly slice eggplant (approx. 1/8").
Add slices of eggplant to bag. Shake to coat eggplant with dressing. Take each slice and coat in parmesan-bread crumb mixture. Place on prepared cookie sheet, not letting edges touch.
Bake for 8 minutes, check to see if crispy. If not, bake an additional 4-5 minutes, watching that they don't burn.
Serving Size: 1/4 lbs. is a serving
Number of Servings: 4
Recipe submitted by SparkPeople user BLMOFMI58.
Nutritional Info Amount Per Serving
- Calories: 161.6
- Total Fat: 4.9 g
- Cholesterol: 4.9 mg
- Sodium: 391.3 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 5.7 g
- Protein: 6.2 g
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