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1 medium eggplant, cut into
2 tablespoons low calorie Italian salad dressing
3 tablespoons bread crumbs, Italian-style
3 tablespoons Romano cheese, grated
Place in plastic bag, add the Italian dressing and shake to coat thoroughly.
Into a separate bag place the cheese and bread crumbs. Add the coated eggplant slices, close bag, and shake to coat.
Using a non-stick pan sprayed with cooking spray, add the vegetables in a single layer. Bake in preheated 475°F oven for 5-7 minutes, turn and bake other side for about 5 more minutes.
Posted by Annice Grinberg, Z'L
Nutritional Info Per Serving: 68 Calories (kcal); 3g Total Fat; (33% calories from fat); 3g Protein; 8g Carbohydrate; 6mg Cholesterol; 168mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates