OVEN FRIED EGGPLANT
Yeild: 4 servings
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
Combine first 2 ingredients, stir well.
Spread evenly over both sides of eggplant slices.
Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
Place eggplant on a baking sheet coated with cooking spray.
Bake@ 425 degrees for 12 minutes.
Turn eggplant over; and bake an additional 12 minutes or until golden.
4 comments:
This looks like something we would like to eat at our home. I have two eggplant plants in our garden this summer and I'm really looking forward to harvest time this fall.
thanks for the tip...
I wasn't sure how to contact you to give the recipe for the jam you asked for so here it is....
Strawberry
3 3/4 cups crushed strawberries
1/4 cup lemon juice
7 cups sugar
1 pouch CERTO liquid pectin
Peach
4 cups chopped peaches
1/4 cup lemon juice
7 1/2 cups sugar
2 pouches CERTO liquid pectin
Directions:
1. In a large saucepan stir together fruit, sugar and lemon juice.
2. Bring to a boil over high heat and boil hard for 1 minute.
3. Remove from heat. Stir in certo.
4. Stir and skim for 5 minutes to prevent floating fruit. Pour into warm sterilized jars to 1/4 inch from rim. Cover with lids and screw rings on tightly.
It doesn't take long to do and the results are wonderful.
Blessings,
Jessica
Looks delicious! My husband loves eggplant...I'll have to give your recipe a try.
This recipe looks delicious! Eggplant is such a beautiful fruit, I love to prepare it for my family. I'll definitly be trying this!
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