Menu Enter a recipe name, ingredient, keyword...

Parmesan-Eggplant Crisps


Cooking Light

JUNE 1999

Google Ads
Rate this recipe 4.5/5 (181 Votes)


  • 1/4 cup fat-free mayonnaise
  • 1 (3/4-pound) eggplant, cut crosswise into 24 slices
  • 1/2 cup crushed saltine crackers (about 12 crackers)
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • Cooking spray


Servings 4
Adapted from


Step 1

Spread about 1/2 teaspoon mayonnaise over both sides of eggplant slices using a rubber spatula. Combine crackers and cheese in a shallow dish; dredge eggplant in cracker mixture. Place eggplant in a single layer on a baking sheet coated with cooking spray; chill 2 hours.

Preheat oven to 425°.

Bake eggplant at 425° for 15 minutes; turn eggplant slices over, and bake an additional 5 minutes or until crisp.

You'll also love

Review this recipe

Eggplant Tomato Pie Stuffed Eggplant with Ricotta, Spinach & Artichoke