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  • Broiled Eggplant Parmigiana

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    Broiled Eggplant Parmigiana
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 tsp Extra virgin olive oil
    • 1 x Bay Leaf
    • 1 1/2 c. Chopped Onions
    • 1/4 tsp Salt
    • 20 ml Garlic Chopped
    • 1 x Eggplant sliced
    • 3 med Tomatoes quartered
    • 1/2 tsp Oregano
    • 1 x Egg White Slightly Beaten
    • 1/2 c. bread crumbs dry
    • 1/2 c. Parmesan cheese grated
    • 1/8 tsp Pepper

    Directions

    1. Coat A Large Nonstick Skillet With Cooking Spray; Add in Oil & Place Over Medium-High Heat Till Warm. Add in Onions & Garlic; Saute/fry 5 Minutes.
    2. Or possibly Till Tender. Add in Tomatoes, Oregano, Salt, Pepper & Bay Leaf. Cover & CookAbout 25 Minutes. Or possibly Till Tomatoes Are Tender. Remove F rom Heat. Throw away Bay Leaf.
    3. Put Tomato Mix in Processor With Knife Blade. Process Till Smooth.
    4. Put IntoA 12 X 8 X2 in. Baking Dish.
    5. Dip Eggplant Slices in Egg Whites, Dredge in Breadcrumbs. Place On Rack Of ABroiler Pan Coated With Cooking Spray; Broil 4 Inches Fr om Heat About 3 Minutes. On Each Side. Arrange Eggplant Slices On Tomato Mix;Bake At 450 For 10 Minutes. Sprinkle With Cheese & Bake A n Additional 5 Minutes. Or possibly Till Lightly Browned.

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