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Receta Oven Fried Eggplant Romano
by Global Cookbook

Oven Fried Eggplant Romano
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  Raciónes: 6

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

  1. Cut eggplant into 3/4 inch slices. Soak slices in cool water for 10 min; drain and blot dry on paper towels.
  2. Measure salad dressing into a pie plate. Sprinkle cheese and breadcrumbs seperately on sheets of wax paper. Spray a non-stick jelly roll pan ()
  3. with cooking spray. Dip egplant into salad dressing, then cheese and crumbs, coating both sides lightly. Arrange slices in a single layer in pan.
  4. 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.
  5. Yield: 6 servings at 93 calories each