Low Fat Mediterranean Eggplant (Aubergine) Casserole |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Mediterranean dishes ALWAYS appeal to me! ESPECIALLY is they are THIS light and tasty! My inspiration came from the net! Look forward to the first review I get! Ingredients:
1 onion |
5 garlic cloves |
2 teaspoons fat-free vegetable broth |
800 g diced tomatoes with juice |
2 teaspoons italian seasoning |
1/2 teaspoon pepper |
7 tablespoons fresh basil |
1 1/2 cups breadcrumbs |
1/4 cup parmesan cheese |
4 egg whites |
1 1/4 cups mozzarella cheese |
2 large eggplants |
Directions:
1. HEAT GRILLER/BROILER.
2. In saucepan, HEAT 2 tsp lowfat vegetable or chicken broth.
3. SAUTE finely diced onion, diced garlic and pepper until soft.
4. ADD 2 cans of diced tomatoes, increase heat slightly and cook 15 minutes until sauce thickens slightly;.
5. REMOVE from heat and set aside.
6. SEPARATE 4 egg whites.
7. MIX together bread crumbs, parmesean cheese and italian season (ie mixed italian dry spices, oregano).
8. CUT eggplant into 1/4 inch slices.
9. DIP eggplant in eggwhite and then COAT with seasoned breadcrumbs and place on prepared cookie sheet.
10. NOTE: Prepared cookie sheet can be covered in aluminum foil or use a low fat cooking spray so the eggplant doesn't stick.
11. GRILL until brown - about 5 minutes each side.
12. PREHEAT oven to 425 degrees.
13. LAYER eggplant, tomatoe mixture in a 2 quart baking casserole dish; continue layers and sauce until completed.
14. TOP with nonfat mozzerella cheese and BAKE uncovered for 15 minutes.
15. NOTE: Top should be lightly brown and cheese bubbly.
16. ENJOY!
17. NOTE: I serve with a bed of rocket, feta and a tsp of balsamic vinegar.
18. NOTE: Garlic amount is personal preference.
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