Broiled Eggplant Parmigiana


1 teaspoon Olive Oil
1 Bay Leaf
1 1/2 cups Minced Onions
1/4 teaspoon Salt
20 milliliters Garlic – Minced
1 Eggplant – sliced
3 md Tomatoes – quartered
1/2 teaspoon Oregano
1 Egg White – Slightly Beaten
1/2 cup bread crumbs – dry
1/2 cup Parmesan cheese – grated
1/8 teaspoon Pepper

How to prepare

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 IntoA 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

Bake At 450 For 10 Min. Sprinkle With Cheese & Bake An Additional 5 Min. OR Until Lightly Browned.

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