1. Preheat oven to 400F. Spray a non stick baking sheet with spray olive oil. Using a pastry brush, brush the sage leaves on both sides with the egg mixture and season with salt and pepper. Dip each in bread crumbs or flour, turning to coat on all sides, shaking off the excess.
2. Arrange the sage leaves on the prepared baking sheet. Spray the tops of the leaves with oil and reseason with salt and pepper. Bake the leaves until crisp and nicely browned, 1- to 12 minutes. Serve at once.
Makes 20 to 24 leaves. Serve as an antipasto or garnish for other dishes.
[23 cals per leaf, 20% fat]
fontina into flat thin strips a little smaller than the sage leaves. Brush 2 sage leaves with egg mixture on both sides. Season with salt and pepper. Press the leaves together, sandwiching a strip of cheese between them. Dip the leaves in bread crumbs or flour, turning to coat on all sides, shaking off the excess. Spray with oil and bake as described above.