| 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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