• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Broiled Eggplant Parmigiana

  • Recipe Submitted by on

Category: Vegetables, Italian

 Ingredients List

  • 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

 Directions

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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