"This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories...."
INGREDIENTS
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1/2 cup fat-free mayonnaise
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1 tablespoon minced onion
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1 lb unpeeled eggplant, sliced-about 12 (1/2 inch slices)
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1/3 cup fine dry breadcrumb
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1/3 cup grated parmesan cheese
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1/2 teaspoon dried Italian seasoning
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vegetable oil cooking spray
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