1/4 teaspoon salt
Slice eggplant into rounds.
1/2 teaspoon paprika
1/4 teaspoon ground white pepper
1/4 teaspoon ground oregano
1/2 large eggplant, peeled
1/3 cup evaporated skim milk
1/2 cup dry bread crumbs
In a small bowl, combine the salt, paprika, white pepper and oregano; mix well and sprinkle on both sides of the eggplant slices.
Dip the seasoned eggplant in the milk, then dredge in the breadcrumbs.
Spray the inside of a large baking pan with nonstick vegetable cooking spray. Place the eggplant in the pan and spray each slice with cooking spray. Broil 5 to 6 inches from the heat for 7 minutes, or until golden brown; turn the slices over and broil for 7 minutes longer, or until golden brown and crisp.
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