Broiled Eggplant Parmigiana Recipe - Cooking Index
Broiled Eggplant Parmigiana Recipe - Cooking Index
| 1 teaspoon | 5ml | Olive oil |
| 1 1/2 cups | 93g / 3.3oz | Minced onions |
| 2 | Garlic minced | |
| 3 | Unpeeled tomatoes - (about (medium) | |
| 1 1/2 lbs | 681g / 24oz | ) quartered |
| 1/2 teaspoon | 2.5ml | Oregano |
| 1/2 cup | 73g / 2.6oz | Dry breadcrumbs |
| 1/8 teaspoon | 0.6ml | Pepper |
| 1 | Bay leaf | |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 | Unpeeled eggplant - (3/4 lb.) | |
| Cut into 12 - (1/2 in.) | ||
| Slice | ||
| 1 | Egg white slightly beaten | |
| 1/2 cup | 118ml | Grated parmesan |
Coat A Large Nonstick Skillet With Cooking Spray; Add Oil and Place Over Medium-High Heat Until Hot. Add Onions and Garlic; Sautee5 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. 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 Minutes On Each Side. Arrange Eggplant Slices On Tomato Mixture; Bake At 450 For 10 Minutes Sprinkle With Cheese and Bake An Additional 5 Minutes OR Until Lightly Browned.
(Fat 3.5. Chol. 6.)
Source:
Betty Crocker's Low-Fat
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