Ingredients
8
8 servings
- •1 tablespoon olive oil
- •⅓ large eggplant
- •1 egg
- •1 tablespoon water
- •1 cup dry bread crumbs
- •1 tomato, chopped
- •¼ cup grated Parmesan cheese
- •¼ cup Italian-style salad dressing
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or pizza pan with olive oil.
- Slice the eggplant into 8 round slices, each 1/4 to 1/2 inch thick. Trim the skin, maintaining the round shape of the slices. In a small bowl, whip together the egg and water. Place the breadcrumbs in a separate small bowl.
- Dip the eggplant slices one at a time into the egg and water mixture, then into the breadcrumbs. One by one, place the coated slices in a single layer on the prepared baking sheet or pizza pan. Top the slices with equal amounts of tomato, Parmesan cheese and Italian-style salad dressing.
- Bake in the preheated oven approximately 15 minutes. Change oven setting to broil, and continue cooking 3 to 5 minutes. Check the slices frequently while broiling to avoid burning.
Nutritional Facts
Per 8 servings
- Calories: 117
- Carbohydrate: 12g
- Fat: 6g
- Fiber: 1g
- Protein: 4g
- Sugar: 2g
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