Ingredients
1 medium eggplant (about 1 pound)1/2 cup dry bread crumbs1/4 cup grated Parmesan cheese1 bottle (8 ounces) fat-free Italian salad dressing
Preparation
Preheat oven to 450°. Cut eggplant into 1/2-in. slices. In a shallow bowl, combine bread crumbs and cheese. Place salad dressing in another bowl. Dip eggplant into salad dressing, then coat with crumb mixture.
Arrange in a single layer on baking sheets coated with cooking spray. Bake 6-8 minutes on each side or until golden brown.
