Broiled Eggplant Parmigiana
1 teaspoon olive oil
Coat a large nonstick skillet with cooking spray. Add oil and place over medium high heat until hot. Add onions and garlic and sauté 5 minutes or until tender. Add tomatoes, oregano, salt, pepper and bay leaf. Cover and cook about 25 minutes or until tomatoes are tender. Remove from heat and discard bay leaf.
1 bay leaf
1-1/2 cups minced onions
1/4 teaspoon salt
3 cloves garlic, minced
1 eggplant, sliced
3 medium tomatoes, quartered
1/2 teaspoon oregano
1 egg white, slightly beaten
1/2 cup bread crumbs, dry
1/2 cup parmesan cheese, grated
1/8 teaspoon pepper
Process tomato mixture until smooth in blender or processor and pour into a 12 x 8 x 2 baking dish.
Dip eggplant slices in egg white, dredge in bread crumbs and place on rack of a broiler pan coated with cooking spray. Broil 4 inches from heat about 3 minutes on each side.
Arrange eggplant slices on tomato sauce in baking dish and bake at 450 for 10 minutes. Sprinkle on cheese and bake an additional 5 minutes or until lightly browned.
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