Baked Eggplant Parmesan Crisps

WHEN PREPARING THIS RECIPE, LOOK FOR ANY TYPE OF EGGPLANT THAT IS 2 INCHES IN DIAMETER. JAPANESE OR ITALIAN BABY EGGPLANT ARE EQUALLY GOOD.

INGREDIENTS

• 2 baby eggplants (about 2 inches in diameter), peeled
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 6 slices French bread, coarsely chopped (1 1/2 cups fresh bread crumbs)
• 2 teaspoons Italian Seasoning Mix
• 1/4 cup all-purpose flour
• 2 eggs, lightly beaten
• Vegetable oil
• 2 ounces goat cheese (from 3 1/2-4-ounce log)
• Slow-Roasted Cherry Tomatoes (see below)
• Fresh basil (optional)

DIRECTIONS

1. Preheat oven to 400°F. Brush Large Bar Pan with vegetable oil. Cut eggplants into twenty-four 1/4-inch slices. Combine Parmesan cheese, bread crumbs and seasoning mix in shallow dish. Dredge eggplant lightly with flour, shaking off excess; dip into beaten egg and then into bread crumb mixture, coating evenly.
2. Place eggplant in a single layer on bar pan and spray with vegetable oil using Kitchen Spritzer. Bake 18-20 minutes or until coating is golden brown and eggplant is tender; remove from oven.
3. Meanwhile, cut goat cheese into six slices; cut each slice into quarters. Top each eggplant slice with one piece of goat cheese and one roasted tomato half. Garnish with fresh basil, if desired. Serve immediately.

Yield:
24 appetizers servings of 3 appetizers
Nutrients per serving:
Calories 180, Total Fat 7 g, Saturated Fat 3.5 g, Cholesterol 65 mg, Carbohydrate 19 g, Protein 9 g, Sodium 370 mg, Fiber 3 g
U.S. Diabetic exchanges per serving: 1 starch, 1 high-fat meat (1 carb)

Cook's Tips:

• Slow-roasted cherry tomatoes can be prepared several days in advance. Store them in an air-tight container and refrigerate until ready to use. This recipe can be easily doubled. The tomatoes are delicious in salads, on pizzas or on their own as a snack.
• When purchasing eggplants, look for smooth skin and no soft spots. Eggplants spoil quickly and should be used within a couple of days of purchase.
• To substitute large eggplant (4 1/2 inches in diameter), cut it into six 1/4-inch-thick slices and then cut each slice into quarters; proceed as recipe directs.
• Slow-Roasted Cherry Tomatoes: Preheat oven to 175°F. Line Medium Bar Pan with Parchment Paper. Cut 12 cherry tomatoes in half crosswise; toss with 1 teaspoon olive oil. Place in a single layer on bar pan, cut side up. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. Bake 1 hour, 50 minutes to 2 hours or until edges of tomatoes appear shrivled. Remove from oven; cool completely.