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Ingredientes
- 1 med Sized eggplant (1 lb.)
- 6 Tbsp. Bottled low-calorie Italian salad dressing
- 10 Tbsp. Grated Parmesan Cheese
- 6 Tbsp. Packaged bread crumbs (or possibly make your own)
Direcciones
- Cut eggplant into 3/4 inch slices. Soak slices in cool water for 10 min; drain and blot dry on paper towels.
- Measure salad dressing into a pie plate. Sprinkle cheese and breadcrumbs seperately on sheets of wax paper. Spray a non-stick jelly roll pan ()
- with cooking spray. Dip egplant into salad dressing, then cheese and crumbs, coating both sides lightly. Arrange slices in a single layer in pan.
- Bake in a very warm over (450 degrees) for 7 min. Turn over and bake 5 more min. Eggplant is done when crisply browned outside and tender when tested with a two-tined fork.
- Yield: 6 servings at 93 calories each
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 6 servings | |
| Calories 157 | |
| Calories from Fat 87 | 55% |
| Total Fat 9.73g | 12% |
| Saturated Fat 2.57g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 370mg | 15% |
| Potassium 300mg | 9% |
| Total Carbs 13.38g | 4% |
| Dietary Fiber 4.3g | 14% |
| Sugars 4.62g | 3% |
| Protein 5.38g | 9% |
