Mediterranean Eggplant Casserole

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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 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

 

Prepare a cookie sheet with fat free cooking spray and set aside. Mix

breadcrumbs with 2 tablespoons of parmesan cheese. Beat egg whites

with 1/2 tsp. salt. Dip eggplant slices in egg whites, coat with

seasoned breadcrumbs. Place eggplant slices on prepared cookie sheet.

You will have 2 different batches. Spray eggplant slices with cooking

spray. Set aside. In 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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