A recipe for Broiled Eggplant Parmigiana. Follow the simple recipe instructions for Broiled Eggplant Parmigiana shared by other home cooking experts.
Ingredients
1 Tsp. Olive Oil1 1/2 c. Minced Onions
2 cl Garlic Minced
3 med. Unpeeled Tomatoes (About
1 1/2 Lb.) Quartered
1/2 Tsp. Oregano
1/2 c. Dry Breadcrumbs
1/8 Tsp. Pepper
1 Bay Leaf
1/4 Tsp. Salt
1 (3/4 Lb.) Unpeeled Eggplant cut Into 12 (1/2 in.) Slices
1 Egg White, Slightly Beaten
1/2 c. Grated Parmesan
Directions
Coat A Large Nonstick Skillet With Cooking Spray; Add Oil and Place Over Medium-High Heat Until Hot. Add Onions and Garlic; Saute 5 Min. OR Until Tender. Add Tomatoes, Oregano, Salt, Pepper and Bay Leaf. Cover and 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 and Bake An Additional 5 Min. OR Until Lightly Browned. (Fat 3.5. Chol. 6.)
