Broiled Eggplant Parmigiana

60 minutes Prep: 10 minutes Cook: 50 minutes

109 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	teaspoon	olive oil
1 1/2	cups	onions	minced
2	cloves	garlic	minced
3	medium	tomatoes	unpeeled, quartered
1/2	teaspoon	oregano
1/2	cup	bread crumbs
1/8	teaspoon	black pepper
1	x	bay leaf
1/4	teaspoon	salt
1	each	eggplant	unpeeled, 3/4 pound, cut into 12 slices
1	each	egg white	slightly beaten
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	grated

Directions

Coat a large nonstick skillet with cooking spray; add oil and place over medium-high heat until hot.

Add onions and garlic; sauté 5 minutes or until tender.

Add tomatoes, oregano, salt, pepper and bay leaf.

Cover and cook about 25 minutes 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 x 2 inch 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 minutes on each side.

Arrange eggplant slices on tomato mixture; bake at 450 for 10 minutes.

Sprinkle with cheese and bake an additional 5 minutes or until lightly browned.

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Nutrition Facts

Serving Size 123g

Amount per Serving

Calories 109 31% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 7mg	2%
Sodium 297mg	12%
Total Carbohydrate 14.0g	5%
Dietary Fiber 2.0g	8%
Sugars 4.0g
Protein 6.0g	11%

Vitamin A	11%		Vitamin C	20%
Calcium	13%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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