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Broiled Eggplant Parmigiana

Recipe

Title:

Broiled Eggplant Parmigiana

Categories:

Italian, Vegetables

Yield:

6 servings

Ingredients

• 1 ts Olive Oil
• 1
• Bay Leaf
• 1 1/2 c Minced Onions
• 1/4 ts Salt
• 2 cl Garlic Minced
• 1
• (3/4 Lb.) Unpeeled Eggplant
• 3 md Unpeeled Tomatoes (About
• Cut Into 12 (1/2 in.)
• 1 1/2 Lb.) Quartered
• Slices
• 1/2 ts Oregano
• 1
• Egg White Slightly Beaten
• 1/2 c Dry Breadcrumbs
• 1/2 c Grated Parmesan
• 1/8 ts Pepper

Directions

1. Coat A Large Nonstick Skillet With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot.
2. Add Onions & Garlic; Saute 5 Min.
3. OR Until Tender.
4. Add Tomatoes, Oregano, Salt, Pepper & Bay Leaf.
5. Cover & Cook About 25 Min.
6. OR Until Tomatoes Are Tender.
7. Remove From Heat.
8. Discard Bay Leaf.
9. Put Tomato Mixture in Processor With Knife Blade.
10. Process Until Smooth.
11. Put Into A 12 X 8 X2 in.
12. Baking Dish.
13. Dip Eggplant Slices in Egg Whites, Dredge in Breadcrumbs.
14. Place On Rack Of A Broiler Pan Coated With Cooking Spray; Broil 4 Inches From Heat About 3 Min.
15. On Each Side.
16. Arrange Eggplant Slices On Tomato Mixture; Bake At 450 For 10 Min.
17. Sprinkle With Cheese & Bake An Additional 5 Min.
18. OR Until Lightly Browned.
19. (Fat 3.5.
20. Chol.
21. 6.)

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