These slices grew on me - perhaps it's better at room temperature than hot? But for a fair level of fuss, it needed to be great to become a keeper - and to be worth 3 points.
Still, if you're on an eggplant kick, give it your own try.
Active time: 15 minutes, virtually all up-front
Time to table: 40 minutes
1/3 cup matzo meal (or bread crumbs as the original recipe suggested)
1/3 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/4 cup low-fat mayonnaise
1 tablespoon chopped onion
1 pound eggplant
Preheat oven to 425F. (See ALANNA's TIPS) Lightly coat a baking sheet with cooking spray. Mix the matzo meal, Parmesan and Italian seasoning in a bowl (pick one that'll be easy to dip the eggplant slices into). Mix the mayonnaise and onion in another bowl. Remove the stem end of the eggplant, then cut in half-inch slices. Spread a thin layer of the mayonnaise on both sides of each eggplant slice, then dip into matzo meal on both sides, then arrange on baking sheet. (It's a little messy but not bad.) Bake for 12 minutes, turn the slices over and bake for another 12 minutes or until brown and crispy.
Per Serving: 153 Cal (41% from Fat, 14% from Protein, 45% from Carb); 5 g Protein; 7 g Tot Fat; 2 g Sat Fat; 17 g Carb; 4 g Fiber; 105 mg Calcium; 0 mg Iron; 250 mg Sodium; 8 mg Cholesterol, Weight Watchers 3 points
- The temp/times shown are what the original recipe specified. The version I cooked was done at 400F -- what tonight's ribs needed -- and for 17 minutes.
Cooking Light, May 1994