Broiled Eggplant Parmigiana

(4 votes)

1 teaspoon olive oil
1 bay leaf
1-1/2 cups minced onions
1/4 teaspoon salt
3 cloves garlic, minced
1 eggplant, sliced
3 medium 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

Coat a large nonstick skillet with cooking spray. Add oil and place over medium high heat until hot. Add onions and garlic and sauté 5 minutes or until tender. Add tomatoes, oregano, salt, pepper and bay leaf. Cover and cook about 25 minutes or until tomatoes are tender. Remove from heat and discard bay leaf.

Process tomato mixture until smooth in blender or processor and pour into a 12 x 8 x 2 baking dish.

Dip eggplant slices in egg white, dredge in bread crumbs and place on rack of a broiler pan coated with cooking spray. Broil 4 inches from heat about 3 minutes on each side.

Arrange eggplant slices on tomato sauce in baking dish and bake at 450 for 10 minutes. Sprinkle on cheese and bake an additional 5 minutes or until lightly browned.

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