Broiled eggplant parmigiana
6 servings
Ingredients
| Quantity | 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.) | ||
| Slices | ||
| 1 | Egg White Slightly Beaten | |
| ½ | cup | Grated Parmesan |
Directions
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.)