Broiled eggplant parmigiana

Yield: 6 servings

Measure Ingredient
1 teaspoon Olive Oil
1½ cup Minced Onions
2 cloves Garlic Minced
3 mediums Unpeeled Tomatoes (About
1 1/2 Lb.) Quartered
½ teaspoon Oregano
½ cup Dry Breadcrumbs
⅛ teaspoon Pepper
1 Bay Leaf
¼ teaspoon Salt
1 (3/4 Lb.) Unpeeled Eggplant
Cut Into 12 (1/2 in.)
1 Egg White Slightly Beaten
½ cup Grated Parmesan

Coat A Large Nonstick Skillet With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onions & Garlic; Saute 5 Min.

OR Until Tender. Add Tomatoes, Oregano, Salt, Pepper & Bay Leaf.

Cover & Cook About 25 Min. OR Until Tomatoes Are Tender. Remove From Heat. Discard Bay Leaf. Put Tomato Mixture in Processor With Knife Blade. Process Until Smooth. Put Into A 12 X 8 X2 in. Baking Dish.

Dip Eggplant Slices in Egg Whites, Dredge in Breadcrumbs. Place On Rack Of A Broiler Pan Coated With Cooking Spray; Broil 4 Inches From Heat About 3 Min. On Each Side. Arrange Eggplant Slices On Tomato Mixture; Bake At 450 For 10 Min. Sprinkle With Cheese & Bake An Additional 5 Min. OR Until Lightly Browned.

(Fat 3½. Chol. 6.)

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