Broiled Eggplant Parmigiana Recipe

Broiled Eggplant Parmigiana Recipe

Ingredients

• Serving Size : 6
• 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

Method

1. Coat A Large Nonstick Skillet With Cooking Spray; Add Oil and Place Over Medium-High Heat Until Hot.
2. Add Onions and Garlic; Saute 5 min OR Until Tender.
3. Add Tomatoes, Oregano, Salt, Pepper and Bay LeaF
4. Cover and Cook About 25 min OR Until Tomatoes Are Tender.
5. Remove From Heat.
6. Discard Bay LeaF
7. Put Tomato Mixture in Processor With Knife Blade.
8. Process Until Smooth.
9. Put Into A 12 X 8 X2 in.
10. Baking Dish.
11. Dip Eggplant Slices in Egg Whites, Dredge in Breadcrumbs.
12. Place On Rack Of A Broiler Pan Coated With Cooking Spray; Broil 4 Inches From Heat About 3 min On Each Side.
13. Arrange Eggplant Slices On Tomato Mixture; Bake At 450 For 10 min Sprinkle With Cheese and Bake An Additional 5 min OR Until Lightly Browned.

Full List of Italian Recipes
Full List of Eggplant Recipes