Oven-fried Eggplant

1 medium eggplant (about 1 lb.)

3T RF mayonnaise

3T water

6T FF or RF grated parmesan cheese

1/4c Italian-seasoned bread crumbs

Cut skin off of the eggplant and slice in 3/8 to 1/2 inch slices. Put in ice water for 15-20 minutes.

Blend mayonnaise and water together. Mix parmesan cheese and seasoned bread crumbs.

Remove eggplant from ice water and blot dry. Dip in mayo, then in bread crumbs.

Arrange eggplant in a single layer on a nonstick baking pan. Bake in a preheated oven 475° F. for 5 minutes, turn over and bake for 3-4 minutes longer or until eggplant is golden and crisp on the inside and tender inside.

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Eggplant Parmigianino

Yield: 4 servings; 3 points per serving

1 sprays cooking spray

1/3 cup seasoned bread crumbs, Italian-style

1 Tbsp grated Parmesan cheese

1 tsp Italian seasoning

1/4 tsp garlic powder

1 medium raw eggplant

2 large egg white(s), lightly beaten

1 cup canned tomato sauce

1/2 cup part-skim mozzarella cheese, shredded

Preheat oven to 350°F. Coat an 8 x 8 x 2-inch baking dish with cooking spray; set aside.

Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder together in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends. Slice eggplant into 1/2-inch-thick slices.

Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 minutes.

Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.

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