tested: cornmeal crusted eggplant slices

[Guest guest]

wonderful stuff! I'm always looking for stuff to spread or serve on bread that

makes me ignore the ICBINB (margarine)! and this is it! The light crispy corny

taste is great with the pasta dishes -- All tested.

 

 

* Exported from MasterCook *

 

Cornmeal Crusted Eggplant Slices -1pt

 

Recipe By :KP Slimmer Meals, Hanneman 2002-05

Serving Size : 8 Preparation Time :0:00

Categories : KPSlim2 Small Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

BAKED EGGPLANT:

16 ounces eggplant (medium American globe) -- sliced into rounds

4 egg white

4 tablespoons ice water

1 teaspoon vegetable or corn oil

8 tablespoons fine corn meal

8 tablespoons Wondra® Quick-mixing flour

salt and pepper

4 pinches dried marjoram

 

1. Slice the eggplant (2 or 3 slices per person). Preheat the oven to 450F. Line

a baking sheet with parchment (or use a nonstick cookie sheet). Mix the egg

white, water and oil and put into a dish large enough to hold an eggplant slice.

Mix the cornmeal and Wondra with salt, pepper and marjoram in a shaker bag. Dry

the eggplant with a paper towel. Dip in egg. Lightly coat with the breading.

Place on the baking sheet. Bake in the center of the oven for up to 20 minutes

or until lightly brown, soft centered; crisp crust.

 

Per Serving: Calories 82 (11% from fat); 1g Total Fat; 2g Fiber (1 WW POINTS)

 

TESTED IDEAS (2002-spring):

* Make extra and store flat on sheets of wax paper; in a ziplock bag; use within

4 days. Reheat at 350 for 10 minutes maximum.

* 4 oz used in Cornmeal Crusted Eggplant Slices with Tomato and Fresh Mozzarella

10pts

(http://home.earthlink.net/~kitpath/kitchen/slimmer/CornmealCrustedEggplant10.tx\

t)

* 4 oz with angelhair pasta, broccoli with orange zest, grated myzithra cheese

(or romano) and mixed fresh herbs

* 4 oz served on a slice of crusty bread. the bread does not need butter. the

eggplant is creamy and rich and moist.

* 4 oz chopped and added to an eggbeaters omelette with diced roasted red pepper

and fresh basil

 

 

 

Description:

" Lightly Breaded eggplant, coated with cornmeal and flour, baked "

Source:

" Pat Hanneman 2002 "

S(Contact):

" http://home.earthlink.net/~kitpath/ "

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Per Serving (excluding unknown items): 82 Calories; 1g Fat (8.5% calories from

fat); 4g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 29mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 3234 0 0 1563 435 0 0 0