*  Exported from  MasterCook  *
 
                        Broiled Eggplant Parmigiana
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian                          Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      teaspoon      Olive Oil
    1                    Bay Leaf
    1 1/2  cup           Minced Onions
      1/4  teaspoon      Salt
   20      milliliter    Garlic Minced
    1                    (3/4 Lb.) Unpeeled Eggplant
    3      md            Unpeeled Tomatoes (About
                         Cut Into 12 (1/2 in.)
    1 1/2  Lb.           ) Quartered
                         Slices
      1/2  teaspoon      Oregano
    1                    Egg White Slightly Beaten
      1/2  cup           Dry Breadcrumbs
      1/2  cup           Grated Parmesan
      1/8  teaspoon      Pepper
 
 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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