posted by cssr215 08-29-100 7:20 AM
Woman's World magazine
Eggplant Parmigina
2 Tsp. oil, preferably olive
1 onion, halved and slice
3 cloves garlic, minced
1 tsp. dried oregano
1 1/2 tsp. salt, divided
1/2 tsp. pepper
1 1/2 tomatoes, chopped
2 large eggplant cut crosswise into 3/4 inch slices
3 tbls. fresh basil
1 cup seasoned dry bread crumbs
1/4 grated Parmasan cheese, divided
3 egg whites, lightly beaten
1 cup shredded mozzarella cheese
Position broiler rack so top of eggplant is 3 1/2 inches from heat. Preheat broiler. Coat 2 baking sheets with cooking spray.
In nonstick skillet heat oil over medium heat. Add onion and garlic, cook until softened. Add oregano, 1 tsp. salt and pepper, cook 1 minute. Add tomatoes, increase heat to high and cook until mixture thickens. Remove from heat and stir in basil.
Mix crumbs with 2 Tbs. Parmesan cheese. Beat egg whites with remaining salt. Dip eggplant slices into egg whites, coat with crumb mixture. Place on baking sheets. Broil 1 sheet at a time until browned 3-5 minutes per side. Adjust oven temp. to 425 degrees.
Layer slices, overlapping in 1 1/2 quart baking dish. Top with tomato mixture. Sprinkle with mozzarella and remaining Parmesan. Bake uncovered until cheese is bubbly.