Broiled Eggplant Parmigiana
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Broiled Eggplant Parmigiana
  Eggplant    Italian    Vegetables  
Last updated 6/12/2012 1:10:48 AM. Recipe ID 38155. Report a problem with this recipe.
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      Title: Broiled eggplant parmigiana
 Categories: Italian, Vegetables
      Yield: 6 Servings
 
      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
 
   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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Recipe ID 38155 (Apr 03, 2005)

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