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| RECIPE FOR BROILED EGGPLANT PARMIGIANA |
Title: Broiled Eggplant Parmigiana
Category: Italian -vegetarian
Serves: 6
Ingredients:
| 1.00 | ts | Olive Oil | | 1.50 | c | Minced Onions | | 2.00 | cl | Garlic Minced | | 3.00 | md | Unpeeled Tomatoes (About | | | 1 1/2 Lb.) Quartered | | 0.50 | ts | Oregano | | 0.50 | c | Dry Breadcrumbs | | 0.12 | ts | Pepper | | 1.00 | | Bay Leaf | | 0.25 | ts | Salt | | 1.00 | | (3/4 Lb.) Unpeeled Eggplant | | | Cut Into 12 (1/2 in.) | | | Slices | | 1.00 | | Egg White Slightly Beaten | | 0.50 | c | Grated Parmesan |
Instructions:
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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