Broiled Eggplant Parmigiana
main dish, vegetables
1 teaspoon Olive Oil
1 Bay Leaf
1 1/2 cups Minced Onions
1/4 teaspoon Salt
20 milliliters Garlic; Minced
1 Eggplant; sliced
3 md Tomatoes; quartered
1/2 teaspoon Oregano
1 Egg White; Slightly Beaten
1/2 cup bread crumbs; dry
1/2 cup Parmesan cheese; grated
1/8 teaspoon Pepper
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 F rom 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 Fr om Heat About 3 Min. On Each Side. Arrange Eggplant Slices On Tomato Mixture; Bake At 450 For 10 Min. Sprinkle With Cheese & Bake A n Additional 5 Min. OR Until Lightly Browned. (Fat 3.5. Chol. 6.)
Contributor: Net
Yield: 6 servings
Preparation Time: 0:00
