Title: Broiled Eggplant Parmigiana
Categories: Italian Vegetable
Yield: 6 Servings
| 1 | ts | Olive Oil |
| 1 1/2 | c | Minced Onions |
| 2 | cl | Garlic Minced |
| 3 | md | Unpeeled Tomatoes (About |
| | | 1 1/2 Lb.) Quartered |
| 1/2 | ts | Oregano |
| 1/2 | c | Dry Breadcrumbs |
| 1/8 | ts | Pepper |
| 1 | | Bay Leaf |
| 1/4 | ts | Salt |
| 1 | | (3/4 Lb.) Unpeeled Eggplant |
| | | Cut Into 12 (1/2 in.) |
| | | Slices |
| 1 | | Egg White Slightly Beaten |
| 1/2 | c | 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 3.5. Chol. 6.)