Broiled Eggplant Parmigiana

* Exported from MasterCook *

Broiled Eggplant Parmigiana

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon Olive Oil
1 Bay Leaf
1 1/2 cup Minced Onions
1/4 teaspoon Salt
20 milliliter 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 teaspoon Oregano
1 Egg White Slightly Beaten
1/2 cup Dry Breadcrumbs
1/2 cup Grated Parmesan
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 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 3.5. Chol. 6.)



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