Mediterranean Eggplant Casserole - Low Fat

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NOTE: Organic ingredients are recommended...

INGREDIENTS:

2 tsp. Kalamata extra virgin 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

METHDOS:

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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