|
1/2 cup Mayonnaise (nonfat) |
12 1/2 inch slices eggplant (about 1 Lb. unpeeled) |
1/2 cup grated Parmesan cheese |
|
1 Tablespoon minced garlic |
1/2 cup fine dry bread crumbs |
1/2 Tablespoon Italian seasoning |
Combine first 2 ingredients. Stir well. Spread over both sides of eggplant slices. Combine crumbs, cheese, and seasoning in shallow bowl. Dredge eggplant in crumb mixture. Place slices on baking sheet coated with cooking spray. Bake at 425 degrees for 12 minutes, turn over and bake 12 minutes or until brown.
|
1 1/2 lbs squash |
few leaves rosemary |
1/2 teaspoon salt |
|
1 cup bread crumbs |
1 egg |
1/8 teaspoon pepper |
|
1 small onion, minced |
1 cup grated cheese |
|
Cut up cook squash until tender and dry mash and mix with rest ingredients. Bake in custard cups top with cheese.
|
|
|
|
Back to : Garden Produce | Recipe book main page | Next page, vegetables