Broiled Eggplant Parmigiana Recipe

• 1 tsp Extra virgin olive oil
• 1 x Bay Leaf
• 1 1/2 c. Chopped Onions
• 1/4 tsp Salt
• 20 ml Garlic Chopped
• 1 x Eggplant sliced
• 3 med Tomatoes quartered
• 1/2 tsp Oregano
• 1 x Egg White Slightly Beaten
• 1/2 c. bread crumbs dry
• 1/2 c. Parmesan cheese grated
• 1/8 tsp Pepper

1. Coat A Large Nonstick Skillet With Cooking Spray; Add in Oil & Place Over Medium-High Heat Till Warm.
2. Add in Onions & Garlic; Saute/fry 5 Minutes.
3. Or possibly Till Tender.
4. Add in Tomatoes, Oregano, Salt, Pepper & Bay Leaf.
5. Cover & CookAbout 25 Minutes.
6. Or possibly Till Tomatoes Are Tender.
7. Remove F rom Heat.
8. Throw away Bay Leaf.
9. Put Tomato Mix in Processor With Knife Blade.
10. Process Till Smooth.
11. Put IntoA 12 X 8 X2 in.
12. Baking Dish.
13. Dip Eggplant Slices in Egg Whites, Dredge in Breadcrumbs.
14. Place On Rack Of ABroiler Pan Coated With Cooking Spray; Broil 4 Inches Fr om Heat About 3 Minutes.
15. On Each Side.
16. Arrange Eggplant Slices On Tomato Mix;Bake At 450 For 10 Minutes.
17. Sprinkle With Cheese & Bake A n Additional 5 Minutes.
18. Or possibly Till Lightly Browned.

olive oil, bay leaf, onions, salt, garlic, tomatoes, oregano, egg, bread crumbs dry, parmesan cheese, pepper

Taken from cookeatshare.com/recipes/broiled-eggplant-parmigiana-93271 (may not work)