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Broiled eggplant parmigiana

Yield: 6 servings

Ingredients:

• 1 ts Olive Oil 1 Bay Leaf
• 1 1/2 c Minced Onions 1/4 ts Salt
• 2 cl 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 ts Oregano 1 Egg White Slightly Beaten
• 1/2 c Dry Breadcrumbs 1/2 c Grated Parmesan
• 1/8 ts Pepper

Instructions:

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.)

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