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BROILED EGGPLANT PARMIGIANA

Category:    Italian, Vegetables
Yield:6 servings
 
      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                         
 
   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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