| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Italian |
Italian, Vegetables |
6 |
Servings |
INGREDIENTS
| 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 |
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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