Recipe for Broiled Eggplant Parmigiana


1 teaspoon olive oil
1 1/2 cup minced onions
2 centiliter garlic minced
3 medium unpeeled tomatoes (about
1 1 1/2 lb.) quartered
1/2 teaspoon oregano
1/2 cup dry breadcrumbs
1/8 teaspoon pepper
1 bay leaf
1/4 teaspoon salt
1 (3/4 lb.) unpeeled eggplant
1 cut into 12 (1/2 in.)
1 slices
1 egg white slightly beaten
1/2 cup grated parmesan


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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