Parmesan-Eggplant Crisps

Ingredients

• 0.8 pound eggplant 
• 0.3 cup mayonnaise fat-free
• 2 ounces parmesan cheese fresh grated
• 0.5 cup saltines crushed ( 12 crackers)

Equipment

• baking sheet
• oven
• spatula

Directions

1. Spread about 1/2 teaspoon mayonnaise over both sides of eggplant slices using a rubber spatula.
2. Combine crackers and cheese in a shallow dish; dredge eggplant in cracker mixture.
3. Place eggplant in a single layer on a baking sheet coated with cooking spray; chill 2 hours.
4. Preheat oven to 42
5. Bake eggplant at 425 for 15 minutes; turn eggplant slices over, and bake an additional 5 minutes or until crisp.