Crunchy Eggplant
Yield
2 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
|
*
|
| 1 | x |
egg whites
|
*
|
| 1 | x |
lemon pepper
|
*
|
| 1 | x |
oregano
|
*
|
| 1 | x |
red pepper flakes
to taste |
*
|
| 1 | x |
corn flakes
crushed |
*
|
| 1 | x |
nonstick cooking spray
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
|
*
|
| 1 | x |
egg whites
|
*
|
| 1 | x |
lemon pepper
|
*
|
| 1 | x |
oregano
|
*
|
| 1 | x |
red pepper flakes
to taste |
*
|
| 1 | x |
corn flakes
crushed |
*
|
| 1 | x |
nonstick cooking spray
|
* |
Directions
Slice the eggplant, peel or not as pleases you.
Dip slices in eggwhite with lemon pepper, oregano, red pepper to taste.
Coat with crushed corn flakes and place on baking sheet sprayed with pam.
Bake in hot oven for about 20 minutes.
Hot these are yummy. cold they make a crispy satisfying toothsome treat.
