Mediterranean 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 Tbsp fresh
basil, sliced 1 cup dry bread crumbs, seasoned
2/4 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
Prepare a cookie sheet with fat free cooking spray and set
aside. Mix bread crumbs with 2 tablespoons of Parmesan
cheese. Beat egg whites with 1/2 tsp. salt. Dip eggplant
slices in egg whites, coat with seasoned bread crumbs. Place
eggplant slices on prepared cookie sheet. You will have 2
different batches. Spray eggplant slices with cooking spray.
Set aside. 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. Broil eggplant
slices, 1 batch at a time for 3-5 minutes per side, until
brown. 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. 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
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