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Ingredientes
- Oil For Baking Tray
- 1 lrg Japanese Eggplant Abt 1 1/2 Lbs Total
- 1/2 c. Nonfat Lowfat milk Or possibly 1% Low Fat
- 1 c. Fine Dry Breadcrumbs
- 1 tsp Dry Basil
- 1 tsp Dry Dill
- 1/4 tsp Dry Thyme Paprika For Garnish Chopped Fresh Parsley For Garnish
Direcciones
- Preheat oven to 375 deg F. Lightly oil a baking tray. (I used a nonstick Teflon baking insert - so I didn't use any oil.)
- Slice the eggplant very thin (no more then 1/4"). If using Japanese eggplant omit the salting. Salt slices and let stand 10 min. Pat dry with paper towels.
- Place lowfat milk in 1 bowl, combine bread crumbs and herbs in another.
- Dip eggplant slices in lowfat milk, dredge in crumbs and arrange on tray.
- Bake 20 - 30 min till eggplant is crisp on outside and tender on inside
- (test with fork).
- To Serve:Place several slices of eggplant on each plate and spoon sauce (of your choice) on top. Sprinkle with paprika and chopped fresh parsley.
- This was very good...but you have to be ready to sit right down and eat them...I do not think they will re-heat well.
- NOTES : We had these for dinner tonite and they were both very good (see Lemon Thyme Orzo, too). We willdefinitely be making them again. If you make the eggplant be sure and beready to sit down to eat right away...it gets cool very quickly and probablywouldn't re-heat very well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 4 servings | |
| Calories 117 | |
| Calories from Fat 13 | 11% |
| Total Fat 1.46g | 2% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 211mg | 9% |
| Potassium 101mg | 3% |
| Total Carbs 20.96g | 6% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.23g | 2% |
| Protein 4.64g | 7% |
