Light Oven-Fried Eggplant

(4 votes)

1 to 2 large eggplants
2 tablespoons olive oil
2 tablespoons olive liquid (from jar of olives)
1/2 cup italian seasoned bread crumbs

Cut eggplants into 1/2-inch thick slices (use mostly center pieces and there should be approximately 8 slices). Cover the slices with cold water ; wait 15 to 20 minutes, then drain and discard water . Pat eggplant dry with paper towels.

Spray a nonstick baking sheet or cookie sheet with cooking spray until slick. Combine olive oil and liquid in a shallow dish and blend. Sprinkle the bread crumbs into another dish. Dip eggplant slices first in the olive oil mixture then in the crumb mixture. Arrange in a single layer on the baking sheet. Bake in a preheated 425° oven for 6 to 8 minutes.

Makes 6 servings

Click Here to Comment on This Recipe

Related Recipes:

Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search