Ingredients
- 2 medium to large eggplants - peeled and sliced into rounds
- Fat free Italian salad dressing
- Seasoned vegan breadcrumbs
- Vegetable cooking spray
Directions
Serves: 4.
Preparation time: 20-30 min..
Dip eggplant slices into the fat free Italian dressing. Allow the
excess dressing to drip off (too much dressing will wet the
vegan breadcrumbs and make them a pain to work with). Coat the eggplant
with the vegan breadcrumbs and place on a cookie sheet sprayed with
vegetable spray. Lightly spray the eggplant with the vegetable spray.
Bake at 400 degrees F until brown and crispy turning at least once
(about 10 to 15 minutes).
I like to serve the eggplant with pasta and tomato sauce - but I have
been known to just eat the slices off of the cookie sheet right out
of the oven!