Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ts Olive oil
1 Bay leaf
1 1/2 c Onions -- minced
1/4 ts Salt
20 ml Garlic -- minced
3/4 lb Eggplant -- unpeeled
3 md Tomatoes (1 1/2 lb) -- unpeeled,
- cut into twelve 1/2" quartered
- slices
1/2 ts Oregano
1 Egg white -- slightly beaten
1/2 c Dry breadcrumbs
1/2 c Parmesan -- grated
1/8 ts Pepper
Coat a large nonstick skillet with cooking spray; add oil & place
over medium-high heat until hot. Add onions & garlic; saute 5 minutes
or until tender. Add tomatoes, oregano, salt, pepper & bay leaf.
Cover & cook about 25 minutes 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 12x8x2" baking dish.
Dip eggplant slices in egg whites, dredge in bread crumbs. Place on
rack of a broiler pan coated with cooking spray; broil 4" from heat
about 3 minutes on each side. Arrange eggplant slices on tomato
mixture; bake at 450 F for 10 minutes. Sprinkle with cheese & bake an
additional 5 minutes or until lightly browned.
