Eggplant Casserole
Source of Recipe
from an unnamed cooking daily newsletter reader
List of Ingredients
Eggplant Casserole
2 tsp. olive oil
1 onion, halved and sliced
3 cloves garlic, minced
1 tsp. oregano, dried
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 lbs. tomatoes, chopped
3 tbs. fresh basil, sliced
1 cup dry bread crumbs, seasoned
1/4 cup grated Parmesan cheese, divided
3 egg whites, lightly beaten
1 cup mozzarella cheese, shredded
2 lg. or 2 1/2 lbs. eggplant, peeled and cut crosswise into 3/8" thick
slices
1. Prepare a cookie sheet with fat free cooking spray and set aside.
2. Mix breadcrumbs with 2 tablespoons of Parmesan cheese. Beat egg
whites with 1/2 tsp. salt.
3. Dip eggplant slices in egg whites, coat with seasoned breadcrumbs.
4. Place eggplant slices on prepared cookie sheet. You will have 2
different batches. Spray eggplant slices with cooking spray. Set
aside.
5. In a nonstick skillet heat oil over medium heat, add onion and
garlic. Cook until softened. Add oregano, 1 tsp. salt, and pepper.
Cook for one minute. Add tomatoes, increase heat to high, and cook
until thickened, about 10-12 minutes. Remove from heat and add basil.
6. Broil eggplant slices, 1 batch at a time for 3-5 minutes per side,
until brown.
7. Preheat oven to 425 F. Layer eggplant slices in a 1 1/2 quart
baking dish. Top with tomato mixture and sprinkle with mozzarella
cheese and remaining Parmesan cheese.
8. Bake uncovered until cheese is bubbly, 10-15 minutes.
Makes 6 servings: Cal 249; Pro 13 g; Fat 8 g; Chol 17 mg; Carbs 34 g
Sod 1,287 mg; Fiber 7 g; sugar 11 g
Recipe
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