Recipe: Low-Calorie Oven-Fried Squash or Eggplant

Low-Calorie Oven-Fried Squash or Eggplant
Recipe By: Jo Anne Merrill
Servings: 4

2 summer squash or eggplant (see note)
2 tablespoons low calorie Italian salad dressing
3 tablespoons Italian-style bread crumbs
3 tablespoons grated Romano cheese

* Use 2 medium yellow summer squash OR zucchini OR medium eggplant.

Cut squash or zucchini into 1/4-inch slices. Place in plastic bag, add the Italian dressing and shake to coat thoroughly.

Into a separate bag place the cheese and bread crumbs. Add the coated vegetables slices, close bag, and shake to coat. Using a non-stick pan sprayed with cooking spray, add the vegetables in a single layer. Bake in preheated 450 degree oven for 5-7 minutes, just until tender-crisp.

Note: If using eggplant, slice into 3/4-inch thick slices. Moisten with the Italian dressing, and roll in the cheese-bread crumb mixture. Bake for 5-6 minutes at 475 degrees, turn and bake other side for about 5 more minutes.