Italian Oven-Fried Eggplant
1 large eggplant (about 1 pound)
1/4 cup fat-free egg substitute
1/3 cup Italian-style seasoned dried bread crumbs
3 tablespoons grated Parmesan cheese*
1 tablespoon plus 1 teaspoon unbleached flour
Nonstick olive oil cooking spray
Trim a couple of inches off each end of the eggplant, and discard. Slice the eggplant crosswise into eight rounds, each 1/2-inch thick. Set aside.
Coat a large baking sheet with nonstick olive oil cooking spray, and set aside.
Place the egg substitute in a shallow bowl. Place the bread crumbs, Parmesan cheese, and flour in another shallow bowl, and stir to mix well. Dip the eggplant slices first in the egg substitute, and then in the crumb mixture, turning to coat both sides well. Arrange the slices in a single layer on the prepared sheet, and spray the tops lightly with the cooking spray.
Bake uncovered at 400°F for 10 minutes. Turn the slices, and bake for 10 additional minutes, or until golden brown and tender. Serve hot.