Broiled Eggplant Parmigiana Recipe

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Broiled Eggplant Parmigiana Ingredients

1 tsp olive oil
1 1/2 cup minced onions
2 cl garlic minced
3 medium unpeeled tomatoes (about
1 1 1/2 lb.) quartered
1/2 tsp oregano
1/2 cup dry breadcrumbs
1/8 tsp pepper
1 bay leaf
1/4 tsp salt
1 (3/4 lb.) unpeeled eggplant
1 cut into 12 (1/2 in.)
1 slices
1 egg white slightly beaten
1/2 cup grated parmesan

A Recipe for
Broiled Eggplant Parmigiana

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This Recipe for Broiled Eggplant Parmigiana is one of thousands in the Recipes-to-go Ethnic Cookbook.

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This is a recipe for Broiled Eggplant Parmigiana from the recipe cookbook of Recipes-to-go (Ethnic)

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Trim all visible fat before you cook, this can lower fat by as much as 50%.

Broiled Eggplant Parmigiana

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Broiled Eggplant Parmigiana Directions

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.)

Serves: 6

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Broiled Eggplant Parmigiana Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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