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Ingredientes
- 3 Tbsp. Low-fat or possibly non-fat mayonnaise
- 1 Tbsp. Water
- 2 Tbsp. Lemon juice
- 1 pch Garlic pwdr
- 6 Tbsp. Grated Romano or possibly Parmesan cheese
- 6 Tbsp. Packaged Italian-seasoned bread crumbs
- 1 med Eggplant
Direcciones
- 1. Preheat oven to very warm (450 degrees). Spray a nonstick cookie sheet or possibly shallow baking pan liberally with cooking spray.
- 2. Blend mayonnaise, water, lemon juice, and garlic pwdr in in a shallow plate. Combine cheese and bread crumbs.
- 3. Trim and throw away ends from eggplant. Cut the eggplant into 3/4-inch thick slices. Dip each slice into mayonnaise mix, turning to coat both sides, then press both sides lightly into the crumb mix. Arrange each crumb-coated slice in a single layer on the cookie sheet.
- 4. Place the tray on the bottom shelf of the pre-heated very warm oven, bake, uncovered, 5 min. Turn slices with a spatula and bake another 5 min or possibly more, till coating is crisp and eggplant slices are tender.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 825g | |
| Calories 618 | |
| Calories from Fat 398 | 64% |
| Total Fat 44.94g | 56% |
| Saturated Fat 10.25g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 693mg | 29% |
| Potassium 1710mg | 49% |
| Total Carbs 44.65g | 12% |
| Dietary Fiber 24.1g | 80% |
| Sugars 17.86g | 12% |
| Protein 18.89g | 30% |
