Baked Eggplant (and Eggplant Parmesan)

From Recipezaar #49387.  This recipe appeared in “Cooking Light” magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.

SERVES 4 (change servings and units)

Ingredients

  • 1/2 cup fat-free mayonnaise
  • 1 tablespoon minced onion
  • 1 lb unpeeled eggplant, sliced-about 12 (1/2 inch slices)
  • 1/3 cup fine dry breadcrumb
  • 1/3 cup grated parmesan cheese
  • 1/2 teaspoon dried Italian seasoning
  • vegetable oil cooking spray

Directions

  1. Combine first 2 ingredients, stir well.
  2. Spread evenly over both sides of eggplant slices.
  3. Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
  4. Place eggplant on a baking sheet coated with cooking spray.
  5. Bake@ 425 degrees for 12 minutes.
  6. Turn eggplant over; and bake an additional 12 minutes or until golden.

(For Eggplant Parmesan, after eggplant has been baked, put a small scoop of pasta sauce on each eggplant, top with mozzarella then sprinkle with parmesan .  Bake 10 minutes at 350.)

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