Broiled Eggplant Parmigiana Recipe

Step 1

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.

Step 2

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.

Things You'll Need

  • 1ts Olive Oil
  • 1 1/2c Minced Onions
  • 2cl Garlic Minced
  • 3md Unpeeled Tomatoes (About 1 1/2 Lb. ) Quartered
  • 1/2ts Oregano
  • 1/2c Dry Breadcrumbs
  • 1/8ts Pepper
  • 1 Bay Leaf
  • 1/4ts Salt
  • 1 (3/4 Lb. ) Unpeeled Eggplant Cut Into 12 (1/2 in.) Slices
  • 1 Egg White Slightly Beaten
  • 1/2c Grated Parmesan

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