| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Italian | Vegetable | 8 | Servings |
INGREDIENTS
| 1/2 | c | Dry white wine |
| 1 | tb | Dried basil |
| 1 | tb | Dried oregano |
| 32 | oz | No-salt-added tomato sauce |
| 28 | oz | No-salt-added whole tomatoes; undrained and chopped |
| 6 | oz | Tomato paste |
| 2 | Cloves garlic; minced | |
| 1 | lb | Eggplants; slice crosswise 1/4" |
| 1/4 | c | Water |
| 3 | Egg whites; lightly beaten | |
| 1 1/4 | c | Italian-seasoned breadcrumbs |
| 1/4 | c | Grated Parmesan cheese |
| Vegetable cooking spray | ||
| 3 | c | Mozzarella cheese; part skim milk |
| Fresh oregano sprigs; optional |
INSTRUCTIONS
Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture. Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside. Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese. Bake at 350 degrees for 30 minutes or until bubbly. Let stand 5 minutes before serving. Serving Ideas : Garnish with fresh oregano sprigs, if desired. Recipe by: Cooking Light YEAR: 1995 ISSUE: October PAGE: 108 Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 3, 1998
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