Aubergine Parmesan 2 Recipe

• 1 x 1-lb aubergine, cut crosswise into 1/4-inch slices
• 1/4 c. Dry white wine
• 1/2 Tbsp. Basil
• 1/2 Tbsp. Oregano
• 1 can (16. ounce) unsalted tomato sauce
• 1 can (14/15-ounce) unsalted diced tomatoes
• 1/2 can (6-ounce) tomato paste
• 1 lrg Clove garlic, chopped
• 2 Tbsp. Water
• 1 x Egg white, lightly beaten
• 1/2 c. Wholegrain dry breadcrumbs*
• 1 tsp Italian blend seasoning
• 2 Tbsp. Fresh grated Parmesan
• 1 1/2 c. Shredded reduced-fat/fat-free Mozzarella cheese combo

1. Place sliced aubergine in 4 equal stacks on a dishtowel or possibly paper towels; set a large dinner plate on top of the aubergine and stack books or possibly another heavy object atop to help squeeze out moisture, about 30 min.
2. Meanwhile, combine next 7 ingredients in saucepan and bring to boil; reduce heat and simmer, uncovered, about 20 min.
3. Spray a large cookie sheet with cooking spray.
4. Combine breadcrumbs, Italian seasoning, and Parmesan in a shallow dish big sufficient around for the aubergine slices to fit into.
5. In another similar dish, combine egg white and water.
6. Dip aubergine slices in egg white mix and then dredge in crumb mix.
7. Broil half of the aubergine on prepared cookie sheet 5 min on each side or possibly till browned.
8. Pour half (see note) of the tomato mix into a greased 8" or possibly 9" glass or possibly ceramic dish or possibly stainless pan.
9. Arrange broiled aubergine atop sauce.
10. Broil remaining aubergine.
11. While the aubergine is broiling, sprinkle half the Mozzarella over aubergine in the pan.
12. Top with remaining sauce.
13. Arrange second batch of aubergine over which, and top with remaining cheese.
14. Bake at 350 degrees about 30 min or possibly till bubbly.
15. Let stand 5 min before serving.
16. NOTE:This recipe is very saucy.
17. You might considering reducing the tomato sauce to just 8 ounces, or possibly preparing as directed and taking out 1/2 to 3/4 before using in the recipe and saving it for some other purpose.
18. * I make my own wholegrain breadcrumbs by saving end crusts from my wholegrain breads or possibly any pcs which get too stale to eat.
19. I put them on a cookie sheet and dry them in a very slow oven.
20. When completely dry, I throw them in a bag and store till I have many slices to work with.
21. Then I break the slices in chunks and throw them in my blender till in fine crumbs.
22. Then I store airtight.

aubergine, white wine, basil, oregano, tomato sauce, tomatoes, tomato paste, garlic, water, egg, breadcrumbs, italian blend seasoning, mozzarella cheese

Taken from cookeatshare.com/recipes/aubergine-parmesan-2-71631 (may not work)