| 1 tsp. Olive Oil
1 1/2 cups Minced Onions 2 clove Garlic Minced 3 Unpeeled Tomatoes (About 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 Cut Into 12 (1/2 in.) Slices 1 Egg White Slightly Beaten 1/2 cup Grated Parmesan |
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*
F. For 10 Min.
Sprinkle With Cheese & Bake An Additional 5 Min.
or Until Lightly Browned.
(Fat 3.5. Chol. 6.)
