|By Jan Wilder|
|If you have non lovers of eggplant, this recipe could change their minds. Suggest small eggplants with a round, not oval, "belly button" on the bottom, they tend to be less bitter and have fewer seeds.
|Peel and slice a small eggplant into 1/4 to 3/8 " slices, lightly salt and let set 15 mins. Place on paper towels to drain
Spread 1/4 to 1/2 tsp of low fat mayonnaise on eggplant (both sides)
Dip in mixture of 2 parts ritz cracker crumbs to 1 part parmesan cheese.
|Place on cookie sheet that has been sprayed with cooking spray and also spray top of eggplant slices. Refrigerate for 2 or more hours to set crumb mixture.
Bake at 425 for 15 minutes, spray tops again & turn slices over, baking 10 -15 minutes longer until crisp and brown
|Prep Time: 10 minutes
||Cook Time: 15 minutes|