Broiled Eggplant Parmigiana

Course : Eggplant
Serves: 6
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1 teaspoon olive oil
1 piece bay leaf
1 1/2 cups minced onions
1/4 teaspoon salt
20 milliliters garlic -- minced
1 medium eggplant -- sliced
3 medium tomatoes -- quartered
1/2 teaspoon oregano
1 large egg white -- slightly beaten
1/2 cup bread crumbs -- dry
1/2 cup parmesan cheese -- grated
1/8 teaspoon pepper

Preparation / Directions:

Coat A Large Nonstick Skillet With Cooking Spray; Add Oil and Place Over Medium-High Heat Until Hot. Add Onions and Garlic; Saute 5 Min. OR Until Tender. Add Tomatoes, Oregano, Salt, Pepper and Bay Leaf. Cover and Cook About 25 Min. OR Until Tomatoes Are Tender. Remove F rom 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 Fr om Heat About 3 Min. On Each Side. Arrange Eggplant Slices On Tomato Mixture; Bake At 450 For 10 Min. Sprinkle With Cheese and Bake A n Additional 5 Min. OR Until Lightly Browned. (Fat 3.5. Chol. 6.)

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