Mediterranean Eggplant Casserole Recipe

ingredients

2 teaspoons olive oil
1 onion, halved and sliced
3 cloves garlic, minced
1 teaspoon dried oregano
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pound tomatoes, chopped
3 tablespoons 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 large eggplants, peeled and cut crosswise into 3/8" thick slices

directions

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 degrees 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.

nutrition data

Nutritional data has not been calculated yet.