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Recipes

Parmesan Eggplant Crisps

Written on January 01, 2005

Prep Time: 10 minutes (2 hours to chill) Cooking Time: 20-25 minutes Yield: 4 servings

1/4 C fat-free mayonnaise
1 (3/4 lb) eggplant, cut crosswise into 24 slices
1/2 C crushed saltine crackers (about 12 crackers)
1/2 C (2 oz) grated fresh
Parmesan Cheese
Cooking Spray

Spread about 1/2 teaspoon mayonnaise over both sides of eggplant slices using a rubber spatula.
Combine crackers and cheese in a shallow dish; dredge eggplant in cracker mixture.
Place eggplant in a single layer on a baking sheet coated with cooking spray; chill 2 hours.
Preheat oven to 425
Bake eggplant at 425 for 15 minutes turn eggplant slices over and bake an additional 5 minutes or until crisp.