Broiled eggplant parmigiana

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Recipe by: bergere

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Coat A Large Nonstick Skillet With Cooking Spray; Add Oil and Place
Over Medium-High Heat Until Hot. Add Onions and Garlic; Saute 5 Min.
OR Until Tender. Add Tomatoes, Oregano, Salt, Pepper and Bay Leaf.
Cover and 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 and Bake An
Additional 5 Min. OR Until Lightly Browned.
(Fat 3.5. Chol. 6.)